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These Parmesan Smashed Potatoes bring together everything you want in a side dish. The potatoes roast up buttery and crisp on the outside with golden Parmesan and are so tender on the inside that they practically melt in your mouth. Pair these with the cooling yogurt dill sauce and you have a crowd-pleasing plate that feels special but is easy enough for any night of the week.
Whenever I make these for family dinners everyone ends up gathering around the sheet pan and sneaking bites before they hit the table. They are the first side to disappear every time.
Ingredients
- Baby yellow potatoes: tiny in size so they cook up creamy pick ones that are firm with unblemished skin
- Unsalted butter: creates rich flavor and helps the edges crisp choose high-quality for best taste
- Garlic powder: for a savory punch balances the cheese perfectly
- Italian seasoning or oregano: classic herby notes that complement the potatoes
- Salt: brings it all together use a mineral-rich real salt for depth
- Freshly grated Parmesan cheese: delivers that golden crust and nutty flavor always grate it yourself for best melt
- Plain yogurt: base of the dipping sauce select whole milk yogurt for extra creaminess
- Olive oil: silkens the dipping sauce use a fruity one for extra flavor
- Fresh dill or dry dill: brings brightness to the sauce go for fresh if you can
Step-by-Step Instructions
- Boil the Potatoes:
- Place the baby potatoes in a large pot and fill with enough water to cover them by a couple inches. Bring to a full boil and cook until the potatoes are completely fork tender about 15 to 20 minutes. Drain well and let them sit in the colander to steam out for a few minutes.
- Prepare the Baking Sheet:
- Set your oven to 400 F or 200 C and line a baking sheet with parchment paper. In a mixing bowl stir together melted butter grated Parmesan garlic powder Italian seasoning and salt. Drizzle this mixture all over the prepared sheet so it will coat the potatoes from the bottom up.
- Smash the Potatoes:
- Transfer the boiled potatoes onto the buttered baking sheet. Use a sturdy glass or cup to gently press down on each potato just until the edges begin to split and flatten. Be careful not to press too hard or the potatoes can break apart. If the potato sticks to the glass use a knife to carefully peel it off.
- Coat and Top Potatoes:
- Scoop up any of the flavorful butter and Parmesan mixture left on the sheet and brush or spoon it onto the tops of the smashed potatoes for extra crunch and flavor.
- Bake to Crispiness:
- Slide the pan into your preheated oven. Bake until the potatoes become crispy and golden brown on the edges which will take about 30 minutes depending on your oven. Check them after 25 minutes and adjust the time as needed.
- Cool and Sauce:
- Once baked remove the potatoes and allow them to cool on the sheet for a few minutes. This is key because they will set up and be easier to handle. In a small bowl whisk together the yogurt olive oil salt and plenty of fresh dill for a creamy dipping sauce. Serve the potatoes warm with sauce on the side.
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The real magic here is in the Parmesan crust nothing beats the combination of crispy cheese and buttery potato edges. My kids love to help with the smashing step and they always compete to see who can get the crispiest edges.
Storage Tips
Once fully cooled the smashed potatoes keep well in an airtight container in the fridge for up to three days. Reheat them in a hot oven or air fryer to revive their crispiness. The yogurt dill sauce should be stored in a covered dish and used within two days for best freshness.
Ingredient Substitutions
If you do not have baby yellow potatoes mini red or purple potatoes work just as well and create a colorful plate. For a plant-based version swap in vegan butter and a dairy free Parmesan style cheese. You can use Greek yogurt or even sour cream for the sauce for a tangier twist.
Serving Suggestions
I love serving these crispy smashed potatoes alongside simple grilled chicken or as a show stopping addition to a brunch spread. They are also a hit at potlucks and backyard barbecues where finger foods are always popular. Try pairing with tangy tzatziki or creamy ranch for dipping if you want to change up the flavors.
Cultural and Historical Context
Smashed potatoes are inspired by traditional European methods of twice cooking potatoes first by boiling and then by roasting or frying. By adding Parmesan and buttery seasoning this method borrows from Italian comfort food traditions while still feeling right at home in any American family kitchen.
Recipe FAQs
- → How do you achieve a crispy exterior?
Baking the smashed potatoes at 400F after coating with butter and Parmesan helps them turn golden and crisp.
- → Can you use different potatoes?
Yes, mini red, yellow, or purple potatoes work well. Mixing varieties adds visual appeal and flavor.
- → What dipping sauces pair well?
The yogurt dill sauce is classic, but ranch, tzatziki, labneh, or any creamy sauce complement the flavors nicely.
- → How do you keep the potatoes from falling apart?
Allowing the potatoes to cool after baking is key. This helps them set and improves texture.
- → Are there plant-based substitutions?
Use vegan butter and non-dairy Parmesan for a fully plant-based option without sacrificing taste.