Description
Crispy smashed potatoes tossed in a Caesar-style dressing, perfect as a side dish or appetizer.
Ingredients
- 2 pounds small Yukon gold or baby potatoes
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 small garlic clove, minced
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 450°F (230°C).
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15–20 minutes. Drain.
- Line a baking sheet with parchment paper. Arrange potatoes on the sheet and gently smash each potato with a fork or potato masher to flatten slightly.
- Drizzle olive oil over potatoes and season with salt and pepper.
- Bake for 25–30 minutes until potatoes are crispy and golden brown.
- Meanwhile, in a small bowl, mix together Parmesan, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic to make Caesar dressing.
- Remove potatoes from oven and toss with Caesar dressing until evenly coated.
- Garnish with chopped parsley and serve immediately.
Notes
- Use small, uniform potatoes for even cooking.
- Make sure to smash potatoes gently so they hold together but still get crispy edges.
- You can make the Caesar dressing ahead of time and store in the fridge for up to 2 days.
- For extra crispiness, broil for 1–2 minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg
