Crispy Garlic Parmesan Smashed Potatoes
Zach 👨🏻🍳 cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Andries Jongsma on SeeMeCook
Tender gold potatoes are smashed, brushed with garlicky Parmesan butter, and roasted until crisp and golden. They are served with a tangy sour cream, chive, garlic, and onion sauce.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Potatoes and seasoning
- 720 g
Garlic Parmesan Butter
- 115 g
- 3 g
- 10 g
- 1 g
- 1 g
Sour Cream and Onion Sauce
- 230 g
- 30 g
- 9 g
- 6 g
- 2 g
- 20 g
Weights are estimates. Together, the ingredients weigh about 1.15 kg before cooking, which is about 285 g per serving.
Steps
Preheat the oven to 425°F (220 °C) (220°C (425 °F)). Lightly coat a large baking sheet with oil spray, or line it with parchment and spray the surface.
Place the gold potatoes in a pot and cover them with salted water. Bring the water to a boil, then cook until the potatoes are fork-tender, about 15–20 minutes depending on their size.
While the potatoes cook, melt the butter. Stir in the minced garlic, grated Parmesan, black pepper, and thyme until evenly combined. Set the garlic Parmesan butter aside.
Make the sauce by combining the sour cream, milk, chopped chives, garlic powder, onion powder, and juice of half a lemon in a bowl. Stir until smooth and creamy, then taste and adjust seasoning if desired.
Drain the potatoes thoroughly and let them steam-dry briefly so excess moisture does not prevent browning.
Arrange the potatoes on the prepared baking sheet, leaving space between them. Flatten each potato with the bottom of a glass, measuring cup, or potato masher until it is broadly smashed but still holds together.
Brush the tops of the smashed potatoes generously with the garlic Parmesan butter. Spray or brush any exposed potato edges lightly with oil for extra crispness.
Roast at 425°F (220 °C) (220°C (425 °F)) for about 20 minutes, or until the edges are deeply golden and crisp and the centers are tender. If needed, roast a few minutes longer for additional browning.
Serve the crispy potatoes hot with the sour cream and onion sauce for dipping or drizzling.
Notes
The source gives a range of 10–15 potatoes; this extraction estimates 12 small gold potatoes for 4 servings. The sauce can be prepared while the potatoes boil. For the crispest result, avoid overcrowding the baking sheet and let the boiled potatoes steam-dry before smashing.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 479
- Protein
- 7 g
- Carbs
- 38 g
- Fat
- 36 g
- Fiber
- 5 g
Where the calories come from
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