Garlic Parmesan Smashed Potatoes

Name: Garlic Parmesan Smashed Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 pounds baby potatoes; 3 tablespoons olive oil; 2 tablespoons unsalted butter (melted); 3 garlic cloves (finely minced); 3/4 teaspoon salt; 1/4 teaspoons black pepper; 1/2 cup Parmesan cheese (freshly grated); Fresh parsley (chopped); 1 cup plain Greek Yogurt; ¼ cup finely grated Parmesan cheese; 1 small garlic clove (finely grated); 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped chives; Salt and black pepper (to taste); Olive oil (for drizzling (optional)

Garlic Parmesan Smashed Potatoes are crispy on the outside, fluffy on the inside and packed with bold garlic flavor and melted Parmesan cheese. This easy smashed potato recipe uses simple ingredients and makes the perfect side dish, appetizer or addition to your holiday table.

Prep15 min
Cook40 min
Total55 min
Makes6 servings
Calories285

Ingredients

6 servings

For the potatoes:

2 pounds <p>baby potatoes </p>
3 tablespoons olive oil
2 tablespoons unsalted butter (melted)
3 garlic cloves (finely minced)
3/4 teaspoon salt
1/4 teaspoons black pepper
1/2 cup Parmesan cheese (freshly grated)
Fresh parsley (chopped)

For the Parmesan Greek yogurt dip:

1 cup plain Greek Yogurt
¼ cup finely grated Parmesan cheese
1 small garlic clove (finely grated)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped chives
Salt and black pepper (to taste)
Olive oil (for drizzling (optional)

Method

1
Place potatoes in a large pot and cover with cold, salted water (about 1 tablespoon salt). Bring to a boil and cook until fork-tender but not falling apart, for about 15-18 minutes. Drain and let the potatoes sit for 5 additional minutes in the pot to dry.
2
Preheat the oven to 425°F (220°C). Arrange the potatoes on a parchment-lined baking sheet. Gently smash each one using the bottom of a measuring cup or jar until flattened but still intact.
3
Combine olive oil, melted butter, garlic, salt, and black pepper in a small bowl. Generously brush the mixture over the smashed potatoes. Roast for 25-30 minutes, until golden and crispy.
4
Top the potatoes with Parmesan, then roast for an additional 5-7 minutes, until the cheese is melted.
5
While the potatoes roast, stir together Greek yogurt, Parmesan, garlic, lemon juice, and chives until smooth. Season with salt and pepper. Drizzle lightly with olive oil just before serving, if desired.
6
Garnish the smashed potatoes with chopped parsley and serve with the Parmesan yogurt dip on the side.

Notes

Baby potatoes about the size of a golf ball work best for smashed potatoes because they flatten easily and crisp evenly. Larger potatoes can be used, but they don’t smash as neatly and tend to stay thicker in the center. Salt the boiling water generously. This is the best way to season the potatoes all the way through. After draining, let the potatoes steam-dry in the pot for about 5 minutes before smashing. This helps remove excess moisture and improves crispiness. There’s no need to flip the potatoes while roasting. The bottoms crisp naturally as they bake against the hot pan. Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer until warmed through and crisp again. Avoid microwaving because it will soften them. The yogurt dip can be stored in a covered container in the refrigerator for up to 3 days. Stir before serving.