"Buttery smashed potatoes with a crispy panko-parmesan exterior and creamy + fluffy center. Served with a garlic-cumin sour cream dip."
Panko-parmesan Smashed Potato Crisps
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Prep time: 5mins
Cook time: 1hr
Serves or Makes: 5
Recipe Card
ingredients
Potato crisps:
- 1 lb red creamer potatoes
- 3 tablespoons melted salted butter or margarine
- 2 tablespoons rosemary-garlic infused olive oil
- 2 teaspoons ground black pepper
- 1 teaspoon to taste smoked paprika
- 1 pinch of to taste salt
- 1 teaspoon garlic powder
- 1/2 cup panko bread crumbs
- 1/4 crumbled parmesan cheese
- 1 tablespoon finely chopped fresh parsley
ingredients
Sour cream dip:
- 4 ounces sour cream
- 2 tablespoons mayonnaise
- 2 cloves minced garlic
- 1 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cumin (geera)
Method
Step 1
In medium pot on high heat, boil potatoes for about 25 minutes or until the potatoes are soft and fork-tender. (They need to be soft enough to smash).
Step 2
Once potatoes are par-boiled, drain the water and allow the potatoes to cool in a colander for 5 minutes. Meanwhile, preheat oven to 425°F / 218°C.
Step 3
In a small bowl, combine melted butter, infused olive oil, black pepper, salt, garlic powder, paprika.
Step 4
Place potatoes at least 2 inches apart on a large baking sheet lined with parchment paper. Slowly press on each potato with the bottom of a glass to smash them.
Step 5
Generously brush potatoes with melted butter mixture, top with crumbled parmesan and carefully press panko crumbs onto potatoes. (Sprinkle with chopped parsley, optional).
Step 6
Bake for 35 mins (10mins longer for extra crisp). Remove from oven, sprinkle with additional fresh parsley and serve with garlic-cumin sour cream dip.
Step 7
SOUR CREAM DIP: In a small bowl, mix together all ingredients. Top the crisps with the dip or dip crisps into the dip.