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This might be your new favorite way to eat potatoes! These crispy smashed potatoes are dusted in parmesan cheese, making them just about irresistible! Paired with creamy Garlic Yogurt Tahini Dip, they make for a perfect appetizer to share or a special mid-afternoon snack!
Crispy Smashed Parm Potatoes with Garlic Yogurt Tahini Dip
1 1⁄2 lbs small yellow potatoes
4 Tbsp grated parmesan
1 tsp salt
½ tsp freshly cracked black pepper
½ tsp garlic powder
3 Tbsp olive oil, divided
1 cup plain unsweetened Greek yogurt
1 minced garlic clove
2 Tbsp Soom Premium or Organic Tahini
2 Tbsp lemon juice
1 Tbsp finely chopped fresh dill or mint
Salt and pepper to taste
For the Crispy Smashed Parm Potatoes
For the Garlic Yogurt Tahini Dip
In a medium sized saucepan, place potatoes and fill with enough water to cover. Bring to a boil and cook for 15 minutes, or until just past fork tender.
Preheat the oven to 425ºF. Cover a large baking sheet with 2 tbsp olive oil. Set aside.
Once potatoes are cooked, rinse in cool water and allow to cool and dry for 5 minutes.
Add the potatoes to the baking sheet. Spaced about 1-2 inches apart. Using a small glass or measuring cup, gently press down on the top of the potatoes, flattening them until about 1⁄2 inch thick.
Brush the tops of the potatoes with the remaining 1 tbsp olive oil. Sprinkle the tops with salt, garlic powder, and black pepper. Bake for 15 minutes.
While the potatoes bake, whisk together the Garlic Yogurt Tahini Dip ingredients in a small bowl until smooth. Top with additional fresh herbs and a sprinkle of sumac.
After 15 minutes remove the potatoes from the oven and top with grated parmesan. Bake for another 5-10 minutes, until deeply browned and crispy.
Sprinkle the potatoes with sumac and serve with Garlic Yogurt Tahini Sauce. Store in the fridge for up to 1 week, reheating in the oven until crispy again.
Recipe + Photography: Angelica Oles, Lush Food Photography
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