Description
These Parmesan Smashed Potatoes are the ultimate side dish! Crispy and cheesy on the outside, tender and creamy on the inside, they’re paired perfectly with a simple yogurt and dill sauce. Gluten-free and vegetarian, they’re a must-try addition to any meal.
Ingredients
Units
Scale
- Produce:
- 16 baby yellow potatoes
- Fresh dill (for garnish)
- 1 1/2 tsp garlic powder
- Baking & Spices:
- 1 tbsp Italian seasoning
- 1 tsp salt (plus extra to taste)
- Oils & Vinegars:
- 1 tsp olive oil
- Dairy:
- 1/2 stick unsalted butter, melted
- 1/2 cup Parmesan cheese, grated
- 1/2 cup plain yogurt
Instructions
- Cook the Potatoes:
- Boil the baby yellow potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
- Preheat and Prep Pan:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with olive oil.
- Smash the Potatoes:
- Place the boiled potatoes on the baking sheet. Use the bottom of a glass or a fork to gently smash each potato to flatten slightly.
- Season and Add Cheese:
- Brush the smashed potatoes with melted butter. Sprinkle with garlic powder, Italian seasoning, and salt. Top with grated Parmesan cheese.
- Bake:
- Bake for 20–25 minutes until the potatoes are golden and crispy.
- Prepare the Yogurt Dill Sauce (Optional):
- In a small bowl, mix plain yogurt with freshly chopped dill and a pinch of salt.
- Serve:
- Garnish the potatoes with fresh dill and serve with the yogurt dill sauce on the side.
Notes
- Swap Parmesan for Pecorino Romano for a sharper flavor.
- For extra crispiness, broil the potatoes for 2–3 minutes at the end.
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.
