Crispy Parmesan Crushed Potatoes with Herb Dip

• 4 large russet potatoes, peeled and quartered
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 clove garlic, minced
• Juice of 1/2 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 Boil potatoes in salted water until tender, about 15 minutes.
3. 3 Drain and return potatoes to the pot to steam for 2 minutes.
4. 4 Crush potatoes gently with a potato masher.
5. 5 Mix Parmesan, melted butter, garlic powder, paprika, salt, and pepper in a bowl.
6. 6 Toss crushed potatoes in the Parmesan mixture until well coated.
7. 7 Spread on a baking sheet and bake for 25 minutes, until crispy.
8. 8 Whisk together sour cream, mayonnaise, parsley, chives, garlic, and lemon juice for the dip.
9. 9 Serve potatoes hot with the herb dip on the side.

Equipment

• Baking sheet
• Potato masher
• Mixing bowls
• Whisk

Variations

• Add roasted garlic cloves to the potatoes for extra flavor.
• Use smoked paprika for a smoky twist.

Substitutions

• If you're dairy-free, use a vegan cheese alternative and dairy-free yogurt for the dip.

Pairings

• Pairs well with grilled meats or a simple green bean almondine.

Nutrition

Tips

• For extra crispiness, broil the potatoes for an additional 2 minutes, watching closely to avoid burning.
• Make sure to not overmix the potatoes; you want some texture!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispiness.

Freezing: Potatoes can be frozen before baking. Thaw overnight in the fridge and bake as directed. The dip does not freeze well.

Serving Suggestions

• Serve alongside roasted chicken or a hearty steak.
• Pair with a fresh green salad for a balanced meal.

FAQ