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These garlic parmesan smashed fingerling potatoes are delicious and so easy to make. This is a perfect holiday side dish!
These Garlic Parmesan Smashed Fingerling Potatoes are the ultimate easy side dish that delivers huge flavor with minimal effort. While the complete recipe involves a few more steps for maximum deliciousness, the core concept of a crispy, savory potato is wonderfully simple.
The star flavors of this dish come from the rich, savory coating: a simple combination of parmesan cheese and fragrant garlic butter. Once baked, the little potato disks are fluffy inside but crispy on the outside, showcasing the perfect textural contrast.
The intense garlic and sharp parmesan creates a harmony of flavors. It’s an easy, two-part harmony of crispy, hot, cheesy potato and a smooth, cooling condiment. Making this dish a delightful favorite for any occasion.
Serving these potatoes is a guaranteed way to impress, yet the process is incredibly straightforward great for a weeknight side. The melted parmesan cheese finishes them off with a salty, nutty crisp.
You may also like these Best Cheesy Smashed Potatoes or The Best Crispy Italian Potatoes.
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Garlic Parmesan Smashed Fingerling Potatoes with Garlic Aioli Dip
Equipment
Ingredients
- 2 lbs (0.91 kg) fingerling potatoes
- 4½ oz (127.57 g) shredded parmesan cheese
- 1 tbs olive oil
- Italian herb blend + salt, to taste
- 4 tbs butter, melted
- 3 cloves garlic, minced
Garlic Aioli Dip:
- 1/4 cup (56 g) mayonaise
- 1/4 cup (57.5 g) sour cream
- 1 tbs lemon juice
- 1 clove garlic, minced
- 1 tbs fresh chives, chopped
- 1/2 tsp each garlic powder, onion powder + paprika
- salt + pepper , to taste
Instructions
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- In a large pot bring the water to a boil add in 1 tsp salt and then your fingerling potatoes. Once the water returns to a boil, cook the potatoes until fork tender, for about 10-12 minutes.
- Add about 1 tbs shredded parmesan, then put the fingerling on top of the cheese. Using a glass cup, press down to flatten. Flatten them as much as you can without destroying them into multiple pieces. Lightly brush the tops of each potato with olive oil and then season each with Italian herb blend + salt to taste. Bake for 25-30 minutes or until lightly golden.
- Combine the melted butter with the garlic and then pour this mixture onto the roasted potatoes when you're ready to serve.
Garlic Aioli Dip:
- In small bowl, whisk together all of the ingredients listed above for the dip. Taste and adjust with lemon juice and salt if needed.
Notes
- Store leftovers in an airtight container in your fridge.
- You can use shredded mozzarella instead of shredded parmesan.