Crispy Loaded Garlic Smashed Potatoes

Crispy Loaded Garlic Smashed Potatoes - potatoes baked with garlic, parsley, onion powder, parmesan cheese, and butter. Crispy deliciousness topped with cheddar cheese, plain Greek yogurt, chives, and red pepper flakes.

Course Side Dish

Prep Time 10

Cook Time 35

Total Time 45

Servings people, as a side dish

Calories 247kcal

Author Samantha Buckner

Ingredients

2 lbs baby potatoes yukon gold or red potatoes
3 tbsp butter melted
1 tbsp olive oil extra virgin
5 cloves garlic minced
1/2 tsp onion powder
2 tbsp parsley freshly chopped
2 tbsp parmesan cheese
1/2 cup shredded cheddar cheese
1/2 cup plain non-fat greek yogurt or sour cream
chives dried or freshly chopped
crushed red pepper flakes optional
salt and pepper to taste

Instructions

Preheat oven to 400 degrees F. Prepare a sheet pan by spraying it with nonstick cooking spray.
Place a large pot of salted water onto your stove over high heat. Add the potatoes and bring to a boil. Once boiling, cover and allow the potatoes to cook for approximately 25-30 minutes.
During the last 5-10 minutes, prepare the garlic butter sauce by mixing the melted butter, olive oil, onion powder, and parsley into a small bowl. Whisk to combine.
Once the potatoes are fork-tender (but not super soft), remove from heat and drain the water. Place each potato onto the prepared baking sheet.
Using a fork, potato masher, or the bottom of a glass - firmly (but gently) press down on the center of the potatoes to smash them.
Evenly drizzle or brush the garlic butter mixture over the potatoes. I drizzled with a spoon and then took a brush to make sure each part of the potato was touched.
Optional step: spray the tops of each potato with a generous amount of olive oil cooking spray if you want the potatoes to be a little extra crispy.
Season with salt and pepper - to taste.
Place the sheet pan into the oven and allow to bake for approximately 10-15 minutes. Or until the potatoes appear golden and crispy.
Remove from the oven, top with parmesan cheese and cheddar cheese. Place back into the oven long enough to allow the cheddar cheese to melt.
Serve immediately. Garnish with plain greek yogurt (or sour cream), chives, red pepper flakes, and a dash of salt (if preferred).

Notes

You can use any plain greek yogurt: full-fat, 2% or fat-free. Just make sure its plain! This is a healthier substitute to sour cream, but you're more than welcome to use SC instead.
If you're feeling extra daring - these are amazing with bacon on top.
Crushed red pepper flakes are optional. They will give the potatoes a bit of heat with the flavor, so if you're going to use them - a little goes a long way.

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