Crispy edges, melty Parmesan, and a spicy kick—these smashed potatoes are dangerously good. But the real star? That creamy, tangy Greek yogurt dip. Once you try them, there’s no going back!
Spicy Parmesan Smashed Potatoes
Ingredients
- For the Potatoes:
- Baby potatoes, boiled until fork-tender (10-14 min)
- 2 tbsp Italian seasoning
- ½ tbsp hot chili oil
- ½ tbsp olive oil
- Parmesan cheese
- Fresh parsley + lemon juice for garnish
- For the Greek Yogurt Dip:
- 1 tbsp chopped chives
- Juice + zest of ½ a lemon
- ½ tbsp hot chili oil
- ½ tbsp olive oil
- 1 garlic clove, minced
- Pinch of red chili flakes
- Salt + pepper to taste
Instructions
- Boil the potatoes, drain, and lay them on a baking sheet.
- Smash them down with a glass or potato masher.
- Mix olive oil, chili oil, and seasoning—brush it over the potatoes.
- Sprinkle with Parmesan and bake at 425°F for 8-10 min, until crispy.
- While they bake, mix all the dip ingredients in a bowl.
- Finish the potatoes with parsley and a squeeze of lemon, then dunk them into that creamy, spicy dip.
