Crispy Smashed Potatoes with Parmesan
These crispy smashed potatoes with Parmesan are golden and crispy on the outside, soft and fluffy inside, and served with a fresh garlic yogurt sauce. An easy potato side dish that's perfect for lunch or dinner.
Ingredients
For the Potatoes
- 6 –8 medium young potatoes
- 2 tbsp olive oil
- 40 –50 g Parmesan grated
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- salt to taste
For the Garlic Yogurt Sauce
- 100 g Greek yogurt
- 1 garlic clove grated
- 1 tsp lemon juice
- salt to taste
- 1 tbsp chopped fresh parsley
For Serving
- chopped fresh parsley
Instructions
- Wash 6–8 young potatoes and boil them whole with the skins on for 20–25 minutes, until fork-tender.
- Drain and let them dry for a few minutes.
- Preheat the oven to 220°C (425°F).
- Place the potatoes on a parchment-lined baking tray and gently smash each one with a potato masher or the bottom of a glass.
- Drizzle with 2 tbsp olive oil and season with paprika, garlic powder, black pepper, and salt.
- Bake for 20 minutes until golden and crispy.
- Sprinkle with 40–50 g grated Parmesan and bake for another 5 minutes.
- Meanwhile, mix the Greek yogurt, grated garlic, lemon juice, salt, and parsley.
- Garnish the potatoes with fresh parsley and serve immediately with the garlic yogurt sauce.
Notes
Young potatoes give the best creamy texture.
Let the potatoes dry slightly after boiling for crispier edges.
Freshly grated Parmesan melts and browns better than pre-grated cheese.
Best served straight from the oven.
Let the potatoes dry slightly after boiling for crispier edges.
Freshly grated Parmesan melts and browns better than pre-grated cheese.
Best served straight from the oven.