Crispy Garlic Parmesan Smashed Potatoes

Ingredients

• 12 gold potatoes (Small potatoes; use 10–15 potatoes as needed)
• salt (For the boiling water and seasoning)
• oil spray (For greasing the baking sheet and potatoes)
• 1 stick butter (Melted)
• 1 clove garlic (Finely minced or grated for the garlic butter)
• 2 tbsp Parmesan cheese (Finely grated)
• 0.5 tsp black pepper
• 0.5 tsp dried thyme
• 1 cup sour cream
• 2 tbsp milk
• 3 tbsp chives (Finely chopped)
• 2 tsp garlic powder
• 1 tsp onion powder
• 0.5 lemon lemon juice (Juice of 1/2 lemon)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Lightly coat a large baking sheet with oil spray, or line it with parchment and spray the surface.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Drain the potatoes thoroughly and let them steam-dry briefly so excess moisture does not prevent browning.

6. 6

   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.

7. 7

   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.

8. 8

   Roast at 425°F (220°C) 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.

9. 9

   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 per serving

• side dish
• appetizer
• snack
• vegetarian
• crispy
• baked
• potatoes
• comfort food