Description
Crispy Garlic Parmesan Smashed Potatoes
Ingredients
1.5 lbs baby potatoes (yellow or red)
2 tbsp olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 tsp dried oregano
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)
Edible flowers (optional, for garnish)
For the Dip:
1/2 cup Greek yogurt
2 tbsp fresh dill, chopped
1 tbsp lemon juice
1 garlic clove, minced
Salt & pepper, to taste
Directions
Cook the Potatoes:
Boil baby potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
Smash the Potatoes:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place potatoes on the sheet and gently smash them flat with the back of a spoon or a potato masher.
Season & Bake:
In a small bowl, mix olive oil, garlic, oregano, salt, and pepper. Drizzle the mixture over the smashed potatoes.
Sprinkle grated Parmesan cheese on top.
Bake for 25–30 minutes, or until crispy and golden.
Prepare the Dip:
In a bowl, mix Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Chill until ready to serve.
Serve & Garnish:
Remove potatoes from the oven and sprinkle with fresh parsley. Optional: add edible flowers for a stunning presentation. Serve with the tangy yogurt dip on the side.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 210 kcal per serving
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