Crispy Parmesan Smashed Potatoes (Edit recipe)

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These Crispy Parmesan Smashed Potatoes are the ultimate side dish—golden, crunchy, and packed with flavor. Roasted with a smoky BBQ rub and finished with a savory Parmesan crust, they’re perfect for backyard cookouts, weeknight dinners, or party spreads. Serve them with a creamy Chipotle Ranch Sauce for an irresistible kick that takes this crowd-pleasing recipe to the next level.

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PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 8-12

Ingredients

Smashed Potatoes

1 lb Potatoes, Baby
2 Tbsp Extra Virgin Olive Oil, divided
2 tsp Barbecue Rub - Primal Palate, divided
0.75 cup Parmigiano Reggiano, finely grated

Chipotle Ranch

0.5 cup Sour Cream
0.25 cup Mayonnaise
2 Tbsp Organic Garden Ranch Seasoning Mix - Primal Palate
1 Tbsp Lime Juice
1 tsp Lime Zest
0.25 tsp Sea Salt
3 whole Chipotle Peppers in Adobo Sauce, see notes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill a large pot with water and bring to a boil. Add the potatoes and cook until soft. 20-25 minutes. Drain and set aside.
Preheat oven to 450 and place a baking sheet in the oven to preheat. I like to use a cast iron baking sheet.
Carefully remove the pan and drizzle 2 tablespoons of olive oil on the hot pan and one teaspoon of bbq seasoning.
Add the cooked potatoes to the pan and use the bottom of a jar or glass to smash the potatoes until they are thin.
Drizzle the remaining tablespoon of oil over the potatoes and top with one teaspoon of bbq rub and the parmesan cheese.
Roast the potatoes for 20-25 minutes or until crispy.
While the potatoes or cooking add all of the chipotle ranch ingredients to the food processor or blender and pulse until combined. Set aside.
When potatoes are done serve alongside the chipotle ranch dip while hot.

Notes

You can easily double this recipe if serving a larger crowd. Adjust the amount of chipotle peppers to your personal preference. You can make it more or less spicy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	189
Fat:	14 g
Carbohydrates:	8 g
Protein:	3 g
Cholesterol:	23 g
Sodium:	668 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.