Smashing potatoes before roasting creates 40% more surface area for crispy edges—discovered by accident in British pub kitchens.
Smashed Garlic-Parmesan Potatoes
Get ready to fall in love with these irresistible garlic parmesan smashed potatoes! Crispy on the outside and tender on the inside, they’re perfectly seasoned with zesty garlic and nutty parmesan, making each bite utterly delightful. Pair them with a luscious sour cream dip for a mouthwatering experience that will keep you coming back for more!
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 3 garlic cloves, pressed
- Freshly chopped parsleyoptional
- 1 Tbs fresh parsley, chopped
- 1.5 lbs baby potatoes (680 g)
- 1 scallion, chopped
🥛Dairy & Eggs(5)
- 3 tbs butter, softened
- 1/4 cup heavy cream (60 ml)
- 1/3 cup Parmesan cheese, freshly grated (79.9 ml)
- Freshly grated Parmesan cheeseoptional
- 3/4 cup sour cream (180 ml)
🫙Pantry Staples(1)
- 2 Tbs avocado or neutral oil
🧂Spices & Seasonings(4)
- 1/4 tsp black pepper (1.25 ml)
- 1 Tbs fresh dill, chopped (or 1 tsp dry dill)optional1 tsp dry dill
- 1 tsp garlic salt (5 ml)
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(1)
- 1-2 Tbs pickle juice (or lemon juice)optionallemon juice
👨🍳 Instructions
- 1
Wash potatoes, place into pot, fill with cold water with 1 inch of water being above the potatoes. Bring to a boil, salt the water with a generous amount of salt. Boil until fork tender. Drain potatoes.
- 2
Preheat the oven to 425°F. Place potatoes on a baking sheet that’s covered with parchment paper or foil. Allow the potatoes to rest 5 mins then pour 2 Tbs oil over the potatoes and coat each potato with the oil by rubbing with hands.
- 3
Next, to “smash” the potatoes, press down on each potato with the bottom of a mug or glass cup.
- 4
Now make the garlic Parmesan butter by combining softened butter, 1/3 cup Parmesan cheese, pressed garlic, and 1 tsp garlic salt. Mix together then evenly distribute the butter by placing a small amount of butter on each smashed potato. Spread the butter on top of each potato and place the baking sheet into the oven to bake for 35-45 minutes or until potatoes are crispy at the top.
- 5
Meanwhile, make the sour cream dipping sauce. In a bowl combine sour cream, heavy whipping cream, pickle juice, freshly chopped parsley, freshly chopped dill, chopped scallion, 1/2 tsp salt and 1/4 tsp black pepper. Mix together. If the dipping sauce is too thick, add more pickle juice to reach the desired consistency. Refrigerate while you wait for the potatoes.
- 6
Once the potatoes are done, removed from the oven and garnish with extra grated Parmesan cheese and chopped parsley.
- 7
Place smashed potatoes on a serving platter and immediately serve with the sour cream dipping sauce. Enjoy!
💡 Pro Tips
- ✓Start potatoes in cold water and salt generously (2-3 tablespoons per quart) to ensure even cooking from outside-in and proper seasoning penetration through the starch structure.technique2-3 tablespoons salt per quart
- ✓Let boiled potatoes rest 5-10 minutes before oiling to allow surface moisture to evaporate, creating better oil adhesion and preventing steam that inhibits crisping.timing5-10 minutes rest
- ✓Smash potatoes to 1/2 inch thickness maximum because thinner areas crisp at 425°F while thicker centers stay creamy, creating optimal texture contrast.technique1/2 inch thickness
- ✓Apply garlic-parmesan butter mixture only after smashing because the increased surface area allows fats to penetrate crevices and create more browning points for enhanced flavor development.technique
- ✓Use pickle juice in the sour cream sauce at 1-2 teaspoon increments because its 3-4% acidity cuts through the butter richness while the salt content enhances overall flavor perception.ingredient1-2 teaspoons, 3-4% acidity
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
Smashing potatoes before roasting creates 40% more surface area for crispy edges—discovered by accident in British pub kitchens.
Smashed Garlic-Parmesan Potatoes
Get ready to fall in love with these irresistible garlic parmesan smashed potatoes! Crispy on the outside and tender on the inside, they’re perfectly seasoned with zesty garlic and nutty parmesan, making each bite utterly delightful. Pair them with a luscious sour cream dip for a mouthwatering experience that will keep you coming back for more!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 3 garlic cloves, pressed
- Freshly chopped parsleyoptional
- 1 Tbs fresh parsley, chopped
- 1.5 lbs baby potatoes (680 g)
- 1 scallion, chopped
🥛Dairy & Eggs(5)
- 3 tbs butter, softened
- 1/4 cup heavy cream (60 ml)
- 1/3 cup Parmesan cheese, freshly grated (79.9 ml)
- Freshly grated Parmesan cheeseoptional
- 3/4 cup sour cream (180 ml)
🫙Pantry Staples(1)
- 2 Tbs avocado or neutral oil
🧂Spices & Seasonings(4)
- 1/4 tsp black pepper (1.25 ml)
- 1 Tbs fresh dill, chopped (or 1 tsp dry dill)optional1 tsp dry dill
- 1 tsp garlic salt (5 ml)
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(1)
- 1-2 Tbs pickle juice (or lemon juice)optionallemon juice
👨🍳 Instructions
- 1
Wash potatoes, place into pot, fill with cold water with 1 inch of water being above the potatoes. Bring to a boil, salt the water with a generous amount of salt. Boil until fork tender. Drain potatoes.
- 2
Preheat the oven to 425°F. Place potatoes on a baking sheet that’s covered with parchment paper or foil. Allow the potatoes to rest 5 mins then pour 2 Tbs oil over the potatoes and coat each potato with the oil by rubbing with hands.
- 3
Next, to “smash” the potatoes, press down on each potato with the bottom of a mug or glass cup.
- 4
Now make the garlic Parmesan butter by combining softened butter, 1/3 cup Parmesan cheese, pressed garlic, and 1 tsp garlic salt. Mix together then evenly distribute the butter by placing a small amount of butter on each smashed potato. Spread the butter on top of each potato and place the baking sheet into the oven to bake for 35-45 minutes or until potatoes are crispy at the top.
- 5
Meanwhile, make the sour cream dipping sauce. In a bowl combine sour cream, heavy whipping cream, pickle juice, freshly chopped parsley, freshly chopped dill, chopped scallion, 1/2 tsp salt and 1/4 tsp black pepper. Mix together. If the dipping sauce is too thick, add more pickle juice to reach the desired consistency. Refrigerate while you wait for the potatoes.
- 6
Once the potatoes are done, removed from the oven and garnish with extra grated Parmesan cheese and chopped parsley.
- 7
Place smashed potatoes on a serving platter and immediately serve with the sour cream dipping sauce. Enjoy!
💡 Pro Tips
- ✓Start potatoes in cold water and salt generously (2-3 tablespoons per quart) to ensure even cooking from outside-in and proper seasoning penetration through the starch structure.technique2-3 tablespoons salt per quart
- ✓Let boiled potatoes rest 5-10 minutes before oiling to allow surface moisture to evaporate, creating better oil adhesion and preventing steam that inhibits crisping.timing5-10 minutes rest
- ✓Smash potatoes to 1/2 inch thickness maximum because thinner areas crisp at 425°F while thicker centers stay creamy, creating optimal texture contrast.technique1/2 inch thickness
- ✓Apply garlic-parmesan butter mixture only after smashing because the increased surface area allows fats to penetrate crevices and create more browning points for enhanced flavor development.technique
- ✓Use pickle juice in the sour cream sauce at 1-2 teaspoon increments because its 3-4% acidity cuts through the butter richness while the salt content enhances overall flavor perception.ingredient1-2 teaspoons, 3-4% acidity