Crispy Parmesan Smashed Potatoes with Lemon-Dijon Yogurt Dip
59Min
4Servings
285Cal
MediumLevel
VegetarianGluten freeKid friendly
Ingredients
Potatoes
baby potatoes (whole)
500 g
Parmesan cheese (grated)
50 g
olive oil
2 tbsp
garlic powder
1 tsp
paprika
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Yogurt Dip
Greek yogurt
200 g
garlic clove (grated)
1 piece
Dijon mustard
1 tsp
lemon (zested)
0.5 piece
salt
0.25 tsp
black pepper
0.25 tsp
Instructions
1
Boil the potatoes
Boil the baby potatoes in salted water until fork-tender.
18 min100°Ctimer 18 min
2
Smash the potatoes
Place potatoes on a lined baking tray and gently smash each with the bottom of a glass.
5 min
3
Season the potatoes
Drizzle with olive oil, then sprinkle Parmesan, garlic powder, paprika, salt and pepper.
3 min
4
Bake the potatoes
Bake at 220°C until deeply golden and crispy.
30 min220°Ctimer 30 min
5
Prepare the yogurt dip
Mix Greek yogurt, grated garlic, Dijon mustard, lemon zest, salt and pepper until smooth.
3 min
Original recipe
Storage
Fridge: 2 days
Reheat: Оven 180°C 8-10 minutes
Best served fresh and hot. Reheat in oven to restore crispiness.
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