Description
These Crispy Garlic-Parmesan Smashed Potatoes feature buttery golden baby Yukon gold or red potatoes, boiled until tender, smashed flat, and roasted until perfectly crisp. Finished with fragrant garlic, fresh herbs, and shaved Parmesan, they’re served with a creamy, zesty green herb dipping sauce made from sour cream, avocado, and lime. A flavorful and visually appealing side dish ideal for any occasion.
Ingredients
Scale
For the Potatoes:
- 1 1/2 lb baby Yukon gold or red potatoes
- 3 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 tbsp unsalted butter, melted
- 1/4 cup grated Parmesan
- 1 tbsp fresh chives, finely chopped
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
For the Green Dipping Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1/2 avocado
- Juice of 1/2 lime
- 1/4 cup fresh herbs (parsley, chives, cilantro)
- 1 garlic clove
- Salt, to taste
Instructions
- Boil the Potatoes: Place whole baby potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, approximately 15 to 20 minutes. Drain the potatoes and let them steam-dry for 5 minutes to remove excess moisture.
- Smash & Season: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the potatoes on the baking sheet and gently press each one flat using the bottom of a glass or measuring cup, taking care to keep the potatoes mostly intact. In a small bowl, mix together olive oil, melted butter, and finely minced garlic. Brush this mixture generously over the smashed potatoes.
- Roast Until Crisp: Bake the potatoes in the preheated oven for 25 to 30 minutes until they develop a golden brown color and crispy edges. In the last 5 minutes of baking, sprinkle the grated Parmesan evenly over the potatoes and return to the oven to allow the cheese to melt slightly.
- Make the Green Sauce: While the potatoes roast, combine sour cream or Greek yogurt, avocado, lime juice, fresh herbs, garlic clove, and salt in a blender or food processor. Blend until smooth and creamy. Adjust seasoning according to taste.
- Finish & Serve: Transfer the crispy smashed potatoes to a serving dish. Sprinkle with chopped fresh chives and sea salt flakes for added flavor and visual appeal. Serve immediately alongside the vibrant green dipping sauce and lime wedges for squeezing.
Notes
- Use baby Yukon gold or red potatoes for best texture and flavor.
- Allow potatoes to steam-dry after boiling to help them crisp up better when roasted.
- Gently smashing keeps the potatoes mostly intact, ensuring a creamy inside with crispy edges.
- Parmesan can be shaved into irregular flakes for attractive presentation.
- The green dipping sauce pairs perfectly with the potatoes, adding fresh and creamy notes.
- Serve immediately to enjoy the potatoes at their crispiest.