Crispy Potatoes Garlic Dip (Print Version)
# Ingredients:
→ Potato Prep
01 -
1 cup grated Parmesan cheese (use fresh if possible)
02 -
3 tbsp olive oil
03 -
1 ½ lbs small golden or red potatoes
04 -
½ tsp each of garlic powder, onion powder, and paprika
05 -
Salt and pepper (season as you like)
06 -
2 tbsp chopped parsley (optional, for sprinkling)
→ Creamy Garlic Dip
07 -
½ cup plain yogurt (Greek style)
08 -
½ cup sour cream
09 -
1 tbsp fresh lemon juice
10 -
1 clove garlic, finely minced
11 -
1 tbsp olive oil
12 -
1 tsp chopped fresh or dried dill
13 -
Salt & pepper (adjust to taste)
# Instructions:
01 -
Fill a big pot with salted water and bring it to a boil. Put in the small potatoes, and cook them for around 15-20 minutes or until they're soft. Strain and let them cool down just a bit.
02 -
Turn the oven to 425°F (220°C). Use parchment paper on a baking tray or lightly grease it.
03 -
Put the cooked potatoes on the lined tray. Gently smash them down with a glass, spoon, or masher to flatten slightly. Drizzle olive oil and sprinkle with paprika, garlic powder, onion powder, salt, and pepper.
04 -
Bake those seasoned potatoes for 20 minutes in the warmed-up oven.
05 -
Sprinkle the Parmesan cheese all over the potatoes after the first bake. Pop them back in the hot oven for another 10-15 minutes, or until the cheese is bubbly and edges are crispy.
06 -
Stir together yogurt, sour cream, garlic, olive oil, lemon juice, and dill in a small bowl. Toss in some salt and pepper. Cover it up and chill for at least 20 minutes to let the flavors mingle.
07 -
Move the crunchy potatoes to a plate, sprinkle parsley on top if you'd like, and serve with the garlicky dip on the side.
# Notes:
01 -
Spread the potatoes out, giving them plenty of space to crisp up.
02 -
Feel free to tweak the spices and seasoning to match your taste.