Get ready to fall in love with a delicious new potato dish - Buttery and Crispy Garlic Parmesan Smashed Potatoes with Creamy Gochujang Sauce! The potatoes are super crunchy on the outside and soft on the inside. The dipping sauce made with Gochujang adds a creamy, flavorful kick that you won’t be able to resist. Just a heads-up: once you start eating potatoes with the creamy sauce, you may find it hard to stop!
If you haven’t tried crispy smashed potatoes yet, you’re in for a treat! These potatoes are not only delicious but also super comforting, and they’re bound to become your family’s new favorite side dish. The best part is that they’re easy and quick to make.
In this recipe, garlic adds a deep, flavorful taste, while Parmesan cheese gives the potatoes a tasty, nutty kick. To make them even more appealing, I like to sprinkle some fresh cilantro and extra-grated Parmesan on top. This not only looks great but also adds even more flavor. These smashed potatoes are a fantastic addition to any meal, whether it’s a fun game day or a festive Thanksgiving or Christmas dinner. Once you try this recipe, you’ll find yourself wanting to make it over and over again!
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What Are Smashed Potatoes?
Smashed potatoes are a tasty treat that consists of small potatoes first boiled, then gently pressed into flat discs before being either fried in a pan or roasted in the oven. The result is a delightful combination of a crispy outer layer and a soft, fluffy inside.
The Best Potatoes for Smashed Potatoes
The best types of potatoes to use for smashing are small red or yellow ones. Red potatoes, often called creamers or baby potatoes, have a smooth, thin skin and light-colored meat. Yellow potatoes, which are similar to Yukon golds, feature a golden skin and buttery yellow flesh. Both of these varieties work wonderfully for this dish. They contain more moisture, which helps them hold their shape while cooking, making them perfect for smashing!
About the sauce
I have served these garlic parmesan smashed potatoes with creamy gochujang sauce. This sauce is a tasty blend of flavors that adds a special kick and goes so well with these crispy potatoes. It’s made with gochujang, a spicy Korean chili paste, which gives the sauce a mild heat. This sauce is balanced out by the sweetness of honey and the savory flavor of soy sauce, creating a delicious balance. A little lemon juice adds a refreshing touch, and blended cashew nuts make the sauce rich and creamy, bringing all the flavors together.
This sauce is really versatile! You can drizzle it over grilled veggies, use it as a marinade for tofu or paneer, or dip your spring rolls, sushi rolls, and dumplings in it. You can even use it as a spread for sandwiches and wraps. With its bold flavors and creamy texture, this gochujang sauce is sure to make any dish more exciting!
Ingredients
- Potatoes: Use small baby yellow and/or red potatoes for this recipe. They turn out creamy and delicious when cooked. Select potatoes that are approximately 2 inches in diameter or smaller for optimal results.
- Olive Oil and Butter: These are essential for making your potatoes golden and crispy. You’ll pour some olive oil over the potatoes and brush them with butter after smashing to help them get that nice, crispy texture as they bake.
- Fresh Garlic: This adds wonderful aroma and rich flavor to the dish. Be sure to use fresh garlic instead of powdered for the best taste.
- Salt: A little salt helps bring out all the flavors in the dish.
- Parmesan Cheese: This adds a rich, nutty flavor that enhances the overall taste of the potatoes.
- Creamy Sauce Ingredients: To whip up a delicious creamy sauce, you will need Gochujang paste (a spicy Korean chili paste), soy sauce, salt, lemon juice, honey, and raw cashew nuts.
See recipe card for quantities.
Instructions
Step 1: First, let’s get started by boiling the potatoes. Take a large pot, fill it with water, and add the potatoes along with a teaspoon of salt. Bring the water to a boil and cook the potatoes until they’re soft enough to poke with a fork, which should take about 15 to 20 minutes.
Step 2: While the potatoes are cooking, let’s prepare a tasty sauce. In a blender, combine some raw cashew nuts, soy sauce, honey, lemon juice, gochujang paste (a spicy Korean chili paste), salt, and a little bit of water (about 2 to 3 tablespoons). Blend everything until it’s smooth, then pour it into a serving bowl and sprinkle some sesame seeds on top for garnish. Set this in the fridge.
Step 3: Once the potatoes are fork tender, please turn off the heat and drain them. Let them sit in a colander for about 15 minutes. This step is crucial for making sure the potatoes turn out crispy in the end.
Step 4: While the potatoes are resting, mix some butter, grated parmesan cheese, grated garlic, and salt in a bowl. Set this mixture aside as well.
Step 5: Next, preheat your oven to 400°F. After the potatoes have rested for 15 minutes, put them in a bowl and drizzle some olive oil over them, making sure to coat each potato well. Now, place the potatoes on a baking tray lined with parchment paper.
Step 6: Using the bottom of a glass or measuring cup, gently press down on each potato until it’s about a quarter of an inch thick. Brush each potato with the garlic butter and parmesan mixture you prepared earlier.
Step 7: Now it’s time to bake! Place the tray in the preheated oven and roast the potatoes for 45 to 55 minutes @400 degrees F., or until they are golden brown and crispy around the edges. Don’t forget to rotate the pan halfway through cooking for even crispiness.
Step 8: When they’re done, take them out of the oven and sprinkle some fresh cilantro and extra-grated Parmesan cheese on top. Serve these delicious side dish garlic parmesan smashed potatoes with the creamy gochujang sauce you made earlier. Enjoy!!
Storage
You can keep your crispy smashed potatoes in a sealed container in the fridge for up to five days. When you’re ready to enjoy them again, reheat them in a 400°F (200°C) oven or an air fryer to help them stay crispy.
Top tip
Let Them Dry: After boiling the potatoes, let them dry for a little while. This helps them become really crispy!
Use Butter and Oil: Butter adds great flavor, but using a bit of oil helps the potatoes brown evenly and stay crisp without burning. It’s best not to use just butter at high temperatures.
Vegan Options: If you’re lactose intolerant or vegan, you can use dairy-free cheese and butter as a substitute.
Spread Them Out: Make sure to place the smashed potatoes evenly on the baking sheet without letting them touch. This way, the edges can get crispy! It’s helpful to have a large baking sheet to give them some space.
Don’t Skip the Oil: Adding enough olive oil not only keeps the potatoes from sticking but also helps make the edges nice and crisp.
Mix Up the Flavors: Feel free to use different fresh herbs like rosemary, thyme, or parsley, or any seasonings you enjoy to add flavor.
Try Different Cheeses: Instead of Parmesan, you can use cheeses like gruyere, gouda, or cheddar for a different taste.
A sprinkle of paprika or Italian seasoning and a squeeze of lemon can add extra flavor.
Dips and Toppings: These potatoes go great with dips like ranch, ketchup, or chipotle sauce. You can also top them like baked potatoes, using sour cream and chives for a delicious touch.
Enjoy making these crispy smashed potatoes!
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Garlic Parmesan Smashed Potatoes with Creamy Gochujang Sauce
Ingredients
- 2 tablespoon melted butter
- ¼ teaspoon salt
- ¼ cup freshly grated parmesan cheese
- 1 teaspoon grated garlic
- ⅓ cup raw cashew nuts
- ⅛ teaspoon salt
- 1 tablespoon gochujang paste
- 1 teaspoon honey
- 1 ½ tablespoon lemon juice
- ½ tablespoon soy sauce
- water
- 1 lb Baby potatoes around 12 potatoes(I used red and gold)
- 1 teaspoon salt
- 1 ½ tablespoon extra virgin olive oil
- water for boiling the potatoes
- cilantro and parmesan cheese for garnishing
Method
- Wash the baby potatoes well.
- First, let's get started by boiling the 1 lb Baby potatoes. Take a large pot, fill it with water, and add the potatoes along with a teaspoon of salt. Bring the water to a boil and cook the potatoes until they're soft enough to poke with a fork, which should take about 15 to 20 minutes.1 lb Baby potatoes
- While the potatoes are cooking, let's prepare a tasty sauce. In a blender, combine some raw cashew nuts, soy sauce, honey, lemon juice,gochujang paste (a spicy Korean chili paste), salt, and a little bit of water(about 2 to 3 tablespoons). Blend everything until it's smooth, then pour it into a serving bowl and sprinkle some sesame seeds on top for garnish. Set this in the fridge.⅓ cup raw cashew nuts, ⅛ teaspoon salt, 1 tablespoon gochujang paste, 1 teaspoon honey, 1 ½ tablespoon lemon juice, ½ tablespoon soy sauce
- Once the potatoes are fork tender, please turn off the heat and drain them. Let them sit in a colander for about 15 minutes. This step is crucial for making sure the potatoes turn out crispy in the end.
- While the potatoes are resting, mix some butter, grated parmesan cheese, grated garlic, and salt in a bowl. Set this mixture aside as well.2 tablespoon melted butter, ¼ cup freshly grated parmesan cheese, 1 teaspoon grated garlic, ¼ teaspoon salt
- Next, preheat your oven to 400°F. After the potatoes have rested for 15 minutes, put them in a bowl and drizzle some olive oil over them, making sure to coat each potato well.1 ½ tablespoon extra virgin olive oil
- Now, place the potatoes on a baking tray lined with parchment paper. Using the bottom of a glass or measuring cup, gently press down on each potato until it’s about a quarter of an inch thick. Brush each potato with the garlic butter and parmesan mixture you prepared earlier.
- Now it’s time to bake! Place the tray in the preheated oven and roast the potatoes for 45 to 55 minutes @400 degrees F., or until they are golden brown and crispy around the edges. Don’t forget to rotate the pan halfway through cooking for even crispiness.
- When they’re done, take them out of the oven and sprinkle some fresh cilantro and extra-grated Parmesan cheese on top. Serve these delicious side dish garlic parmesan smashed potatoes with the creamy gochujang sauce you made earlier. Enjoy!!
Notes
- Let Them Dry: After boiling the potatoes, let them dry for a little while. This helps them become really crispy!
- Use Butter and Oil: Butter adds great flavor, but using a bit of oil helps the potatoes brown evenly and stay crisp without burning. It’s best not to use just butter at high temperatures.
- Vegan Options: If you’re lactose intolerant or vegan, you can use dairy-free cheese and butter as a substitute.
- Spread Them Out: Make sure to place the smashed potatoes evenly on the baking sheet without letting them touch. This way, the edges can get crispy! It’s helpful to have a large baking sheet to give them some space.
- Don’t Skip the Oil: Adding enough olive oil not only keeps the potatoes from sticking but also helps make the edges nice and crisp.
- Mix Up the Flavors: Feel free to use different fresh herbs like rosemary, thyme, or parsley, or any seasonings you enjoy to add flavor.
- Try Different Cheeses: Instead of Parmesan, you can use cheeses like gruyere, gouda, or cheddar for a different taste.
- A sprinkle of paprika or Italian seasoning and a squeeze of lemon can add extra flavor.
- Dips and Toppings: These potatoes go great with dips like ranch, ketchup, or chipotle sauce. You can also top them like baked potatoes, using sour cream and chives for a delicious touch.
Private Notes
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Dhwani.
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