Description
These Parmesan Smashed Potatoes with Garlic Dip are a perfect combination of crispy, savory potatoes and a creamy, garlicky dip. The potatoes are baked until golden and crispy, then served with a flavorful sour cream and garlic dip. A delicious side dish or appetizer for any occasion!
Ingredients
Scale
Parmesan Smashed Potatoes:
- 1½ pounds baby potatoes (red or gold)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup grated Parmesan cheese
- Chopped fresh parsley for garnish
For the Garlic Dip:
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 tablespoon chopped chives (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Boil the potatoes: Boil the baby potatoes in salted water for 15–20 minutes or until fork-tender. Drain and let them cool slightly.
- Prepare and bake: Transfer the potatoes to the baking sheet, flatten each one with the bottom of a glass, drizzle with olive oil, sprinkle with seasonings and Parmesan cheese. Bake for 20–25 minutes until crispy.
- Make the Garlic Dip: Mix together sour cream, mayonnaise, garlic, lemon juice, salt, and chives (if using). Chill until serving.
- Serve: Sprinkle the potatoes with parsley, serve hot, and enjoy with the garlic dip on the side.
Notes
- For extra crispiness, broil the potatoes for 2–3 minutes at the end of baking.
- You can use Greek yogurt instead of sour cream for a lighter dip.
- The garlic dip also pairs well with roasted vegetables or chicken.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
