Parmesan Smashed Crispy Potatoes (Print-Friendly Version)
Golden potatoes, crispy Parmesan crust, and creamy yogurt dill sauce create a standout, flavor-packed side dish.
# What You’ll Need to Make This:
→ For the Potatoes
01 -
16 baby yellow potatoes
02 -
4 tablespoons unsalted butter, melted
03 -
1.5 teaspoons garlic powder
04 -
1 tablespoon Italian seasoning or dried oregano
05 -
1 teaspoon salt, divided, or to taste
06 -
0.5 cup grated Parmesan cheese
→ Yogurt Dipping Sauce
07 -
0.5 cup plain yogurt
08 -
1 teaspoon olive oil
09 -
Salt, to taste
10 -
Fresh dill, finely chopped, or dried dill, to taste
# How to Prepare:
01 -
Place baby potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15–20 minutes.
02 -
Line a baking sheet with parchment paper. In a large mixing bowl or directly on the baking sheet, combine melted butter, garlic powder, Italian seasoning, salt, and grated Parmesan cheese.
03 -
Transfer the drained boiled potatoes to the prepared baking sheet. Toss or brush evenly to coat with the butter-Parmesan mixture. With a flat-bottomed glass, gently press each potato to flatten without breaking apart.
04 -
If some mixture pools on the baking sheet, use a pastry brush to distribute extra butter and Parmesan over the tops of each potato.
05 -
Bake in a preheated oven at 200°C (400°F) for about 30 minutes, or until the potatoes are golden and crisp around the edges. Monitor during the last minutes to avoid over-browning.
06 -
Allow potatoes to cool slightly on the baking sheet to help them firm up and hold together for serving.
07 -
In a small bowl, combine plain yogurt, olive oil, a pinch of salt, and chopped fresh or dried dill. Stir until smooth.
# Extra Tips:
01 -
A mixture of baby red, yellow, and purple potatoes adds visual appeal. Adapt the seasonings to personal taste, such as incorporating Greek herbs or lemon zest.
02 -
For a plant-based variation, replace butter with vegan butter and choose dairy-free Parmesan.