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Garlic Parmesan Smashed Potatoes with Basil Yogurt Sauce

garlic parmesan smashed potatoes drizzled with basil sauce on a plate.
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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!

Ingredients

Units Scale

For the Potatoes:

  • 3/4 lb baby gold potatoes
  • 1 tbsp olive oil
  • 1/2 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:

  • 1/2 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:

  1. Heat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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. 
  3. While potatoes are boiling, you can make the sauce. (Recipe follows.)
  4. 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. 
  5. Add the oil, garlic powder, parmesan, and salt and pepper (if using) and stir or shake the pot to evenly coat the potatoes. 
  6. 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.
  7. Roast potatoes for 15 minutes, or until golden and crispy on the tops.

To Make the Basil Yogurt Sauce:

  1. Add all ingredients to a food processor and blend until smooth, stopping to scrape down the sides as necessary. Taste and adjust as needed. 
  2. The sauce can be made ahead and kept in the refrigerator for up to 3 days.

Equipment

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.

Find it online: https://babyledbliss.com/garlic-smashed-potatoes/