Potatoes are a versatile dish that can be cooked in many ways, but if there’s one recipe to try right now, a chef says she her smashed cheesy and garlic-infused dish is worthy of “obsession”. The parmesan cheese and garlic potatoes can be enjoyed as a side dish or as a decadent snack on their own. Dina is a recipe creator who shared her dishes on TikTok under the username @createaplatewithdina.
“My current obsession is these smashed garlic parmesan potatoes served with the most delicious sour cream dipping sauce,” she said. “These are so good you guys have to make them for dinner.”
Unlike normal potatoes, Dina smashes her potatoes to create a flatter, crispy alternative which allows the cheese and garlic-infused butter to melt inside. Though they are a delicious treat, the potatoes aren’t too difficult to make as Dina explains.
“You are going to start off by boiling the potatoes until they are fork-tender,” she explained.
“Place them on a baking sheet lined with parchment paper and let them cool while you make the most delicious garlic parmesan butter.
“Into a ramekin, you are going to add some softened butter, parmesan cheese, garlic and garlic salt. Mix it all together, set it aside then rub each potato in some oil, smash it using a cup or a mug then add some of that garlic parmesan butter to each potato. Spread it around and bake the potatoes in the oven at 220C (420F).
“Once you remove the potatoes from the oven they should be crispy and golden. Add some extra parmesan cheese on top and parsley and start working on this delicious sour cream dipping sauce. Once you are done serve it together on a platter.”
How to make Dina’s smashed garlic and parmesan cheese potatoes
This recipe is courtesy of Dina from Create a Plate with Dina.
Ingredients
- 1.5 lbs baby potatoes
- Two tablespoons of avocado or neutral oil
- Three tablespoons of butter, softened
- One teaspoon of garlic salt
- Three garlic cloves, pressed
- One-third cup of Parmesan cheese, freshly grated
- Freshly chopped parsley (for garnish)
- Freshly grated Parmesan cheese
For the sour cream dipping sauce
- Three-quarters of a cup of sour cream
- A quarter cup of heart cream
- One to two spoons tablespoons of pickle juice (or lemon juice)
- One chopped scallion
- One Tablespoon of fresh parsley, chopped
- One tablespoon of fresh dill or one teaspoon of dry dill
- Half a teaspoon of salt
- A quarter teaspoon of black pepper
Method
Step one: Wash the potatoes and place them into a pot, fill with cold water until one inch of water rises above the potatoes. Bring to a boil, salt the water with a generous amount of salt. Boil until fork tender then drain potatoes.
Step two: Preheat the oven to 218C. Place the potatoes on a baking sheet covered with parchment paper or foil. Allow the potatoes to rest for five mins then pour two tablespoons of oil over the potatoes. Now, coat each potato with the oil.
Step three: Now it’s time to “smash” the potatoes. To do this, press down on each potato with the bottom of a mug or glass cup.
Step four: Now make the garlic parmesan butter by combining softened butter, a third cup of Parmesan cheese, pressed garlic, and one teaspoon of garlic salt. Mix it together then evenly distribute the butter by placing a small amount of butter on each smashed potato. Spread the butter on top of each potato and place the baking sheet into the oven to bake for 35 to 45 minutes. You can tell the potatoes are done when they are crispy at the top.
Step five: Meanwhile, make the sour cream dipping sauce. In a bowl combine sour cream, heavy whipping cream, pickle juice, freshly chopped parsley, freshly chopped dill, chopped scallion, half a teaspoon of salt and a quarter teaspoon of black pepper. Then, mix it all together. Dina recommends adding a tablespoon of pickle or lemon juice if the consistency is too thick for your liking. Pop the sauce in the fridge to wait while the potatoes cook.
Step six: Once the potatoes are done, remove them from the oven and garnish with extra grated Parmesan cheese and chopped parsley.
