Directions
- 1Add the baby potatoes to a big pot of water. Let it come to a boil and boil until fully cooked and tender.
- 2Once the potatoes are boiled, get a sheet pan and line it with parchment paper.
- 3Mix the melted butter, parm and seasoning onto the baking sheet.
- 4Add the boiled mini potatoes to the sheet pan, and coat them with the butter and parm mixture.
- 5Take a glass and gently press each one.
- 6If the potato gets stuck onto the bottom of the glass, take a knife and gently help it out.
- 7I like to take some of the butter and parm mixture on the bottom of the pan and brush the top as well.
- 8Bake at 400F (200C) until crispy.
- 9Let them cool.
- 10In a separate bowl, mix the ingredients for the yogurt dipping sauce & Enjoy!
Ingredients
- 16 baby yellow potatoes
- 0.5 stick melted unsalted butter
- 1.5 teaspoons garlic powder
- 1 tablespoon Italian seasoning, or oregano
- 1 teaspoon salt
- 0.5 cup grated Parmesan cheese
- 0.5 cup plain yogurt
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 teaspoon fresh dill, finely chopped, (or dry dill)
Equipment
Large PotBaking SheetParchment PaperPastry BrushMixing BowlsMeasuring Cups + SpoonsLiquid Measuring CupNakiri KnifeCutting Board
Tips
- Let the potatoes cool on the baking sheet when they come out of the oven. That way all the cheesy goodness sticks to the potatoes and they won’t fall apart.
- You can use mini red, yellow or purple potatoes or a mix of colors for a really pretty presentation.
- Feel free to use any seasonings you like on these Parmesan Smashed Potatoes such as a Greek seasoning with oregano and lemon zest.
- Use a vegan butter and non-dairy Parmesan cheese in this recipe if you are plant-based.
- Any creamy sauce will work as a dipping sauce for the Parmesan Smashed Potatoes. You can use sauces like my easy Tzatziki or Easy Ranch Dressing, labneh or garlic sauce.
- If the potato gets stuck onto the bottom of the glass, just take a knife and gently help it out.
- Before smashing, I like to brush the tops of the potatoes with a bit of the olive oil mixture which also helps prevent them from sticking.
- You have to boil the potatoes all the way through. They have to be completely soft as they will break if they are undercooked when you try to press them down with the bottom of the glass.
- Yes, you can certainly boil the potatoes ahead of time and then store in the fridge. I would smash and bake just before you are going to serve that way they’re super crispy
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