Crispy Smashed Parmesan Potatoes

6 servings

Ingredients

For the Potatoes:

  • 2 lb (906 g) mini potatoes, halved
  • 1 tsp (6 g) salt
  • ½ cup (109 g) Lactantia Unsalted Butter, melted divided
  • 1 tbsp (5.5 g) lemon zest
  • 1 tsp (3 g) garlic powder
  • 1 tsp (6 g) salt
  • 1 tsp (2.5 g) pepper
  • ¼ tsp (0.5 g) thyme
  • ¼ tsp (0.5 g) cumin
  • ¼ tsp (0.5 g) paprika
  • ¾ cup (60 g) Black Diamond Shredded Parmesan

For the Dipping Sauce:

  • 1 cup (250 g) Beatrice 14% Sour Cream
  • ¼ cup (9 g) chives, chopped
  • 1 tbsp (16 g) lemon juice
  • 2 tsp (6 g) garlic powder
Products Used:
Lactantia Butter Unsalted
Black Diamond Parmesan Romano Cheese Shred
Beatrice Sour Cream 14%

Directions

  1. Preheat the oven: Set your oven to 400°F (200°C.)
  2. Cook the potatoes: Place the potatoes and 1 tsp of salt in a pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are fork-tender.
  3. Drain and smash: Drain the potatoes and pat them dry. Place them on a parchment-lined baking sheet. Using the bottom of a measuring cup or spatula, press down on each potato to flatten.
  4. Season the potatoes: In a large bowl, mix the remaining melted butter, lemon zest, garlic powder, salt, pepper, thyme, cumin, and paprika. Drizzle this mixture over the smashed potatoes, using a pastry brush to coat them evenly.
  5. Add the Parmesan and bake: Sprinkle the shredded Parmesan over the potatoes. Cover them with another layer of parchment paper, then place an empty pan on top to press down. Bake for 15 minutes. Remove the top pan and bake for an additional 15 minutes, until the potatoes are crispy and golden.
  6. Prepare the dipping sauce: While the potatoes bake, mix all of the dipping sauce ingredients together in a bowl. Set aside until ready to serve.
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