These garlic parmesan smashed potatoes have crispy edges and soft, fluffy centers. With an easy lemon basil yogurt sauce for dipping or drizzling, they make a delicious side dish for family dinners!
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Garlic Parmesan Smashed Potatoes
Here is a recipe that the whole family will truly love at dinner time! Baby potatoes get boiled briefly, then coated in a delicious garlic parmesan mixture, smashed for maximum surface area, and roasted until the outsides are perfectly crispy and the insides are soft and fluffy. Served with an easy lemon basil yogurt sauce, they are addictive! The shape and texture are perfect for little eaters in the finger food stage and beyond (including BLW babes 6 months and up), so you can feel good about adding these to any family dinner.
Jump to:
Ingredients
- Baby potatoes (I like the baby gold potatoes)
- Olive oil
- Garlic powder - look for "granulated garlic" (not garlic salt)
- Parmesan cheese - freshly grate it from the block for the best taste and texture
- Salt and pepper (for those with little ones older than 12 months)
- Yogurt - Use plain Greek yogurt or sub in sour cream.
- Basil - Remove the stems for easy blending
- Lemon juice
- Garlic - Use a clove on the small side
Helpful Equipment: A pot for boiling, baking sheet with parchment paper or a silicone baking mat, microplane zester, mini food processor
Step By Step Instructions
For the detailed printable recipe, scroll to the recipe card at the bottom of the page.
- Boil the potatoes until you can pierce them with a fork, about 10 minutes.
- Drain the potatoes and place them back on the heat for just a moment to evaporate any remaining water, then turn off the heat and toss the potatoes with oil, garlic powder and freshly grated parmesan.
- Spread the potatoes on a lined baking sheet. Use the back of a spoon to press each potato and flatten it.
- Roast the potatoes at 425°F for 15 minutes, until golden on the outside.
- While the potatoes cook, make the yogurt sauce by blending all of the ingredients in a food processor until smooth, stopping to scrape down the sides as needed.
Tips and Recipe Variations
- Make sure the potatoes are nice and dry after boiling so that they get crispy edges in the oven.
- You want to leave a little room between potatoes on the baking sheet. If they are touching, the potatoes will steam instead of roast, and the skins will stay soft.
- For babies under 12 months, feel free to omit the salt and sprinkle your own serving with flaky salt.
- For dairy-free, omit the parmesan and yogurt sauce.
- This recipe makes enough for a family of 2 adults and one little one. Feel free to double or triple as needed!
Storage and Reheating
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. To reheat, pop in the oven at 400°F until heated through, heat in a skillet on the stove, or place in the air fryer on the lowest setting.
How To Serve To Babies 6 Months and Up
For baby led weaning babies 6 months and older with a palmar grasp, you can serve a whole potato, choosing a large one. This will be easiest for baby to pick up and bring to his mouth.
For babies with a pincer grasp (usually develops around 9 months) or toddlers, you can cut potatoes into small bite sized pieces (about the size of your fingernail), or continue offering whole potatoes, encouraging small bites.
Looking for more ways to serve potatoes to babies? Read How To Serve Potatoes for Baby Led Weaning.
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Garlic Parmesan Smashed Potatoes with Basil Yogurt Sauce
These garlic parmesan smashed potatoes have crispy edges and soft, fluffy centers. With an easy lemon basil yogurt sauce for dipping or drizzling, they make a delicious side dish for family dinners!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 adult servings or 4 baby/toddler servings 1x
- Category: side dish
- Method: roasted
- Cuisine: American
Ingredients
For the Potatoes:
- ¾ lb baby gold potatoes
- 1 tbsp olive oil
- ½ tsp garlic powder
- 2 tbsp freshly grated parmesan cheese (I use a microplane zester)
- optional: salt and pepper, to taste
For the Basil Yogurt Sauce:
- ½ cup plain Greek yogurt or sour cream
- 2 tbsp fresh basil, packed, stems removed
- 1 small clove garlic, peeled
- 2 tsbp freshly squeezed lemon juice
Instructions
To Make the Potatoes:
- Heat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Wash potatoes and place them in a pot. Cover with water and bring to a boil. Boil with 10-25 minutes, or until soft enough to pierce with a fork.
- While potatoes are boiling, you can make the sauce. (Recipe follows.)
- Drain the potatoes and return to the pot. Turn the heat on for just a moment to allow the remaining water to evaporate, then turn it off.
- Add the oil, garlic powder, parmesan, and salt and pepper (if using) and stir or shake the pot to evenly coat the potatoes.
- Spread the potatoes on the baking sheet. Use the back of a spoon to press on each potato to 'smash' it flat, leaving a little room between potatoes so that you get a nice roast instead of steaming them.
- Roast potatoes for 15 minutes, or until golden and crispy on the tops.
To Make the Basil Yogurt Sauce:
- Add all ingredients to a food processor and blend until smooth, stopping to scrape down the sides as necessary. Taste and adjust as needed.
- The sauce can be made ahead and kept in the refrigerator for up to 3 days.
Notes
- This recipe makes enough for a family of 2 adults and one little one. Feel free to double or triple as needed!
- Make sure the potatoes are nice and dry after boiling so that they get crispy edges in the oven.
- You want to leave a little room between potatoes on the baking sheet. If they are touching, the potatoes will steam instead of roast, and the skins will stay soft.
- For babies under 12 months, feel free to omit the salt and sprinkle your own serving with flaky salt.
- For dairy-free, omit the parmesan and yogurt sauce.
Leave a Reply