Parmesan Dusted Smashed Potatoes
6 g
Protein
150
Calories
12 g
Carbs
9 g
Total Fat
10 min
Prep Time
50 min
Cook Time
8
Servings

Ingredients
1½ pounds small potatoes
4 tablespoons olive oil, divided
1/8 teaspoon garlic salt
1/8 teaspoon onion powder
Freshly ground black pepper, to taste
¼ cup Parmesan cheese
1 cup plain Greek yogurt
Chopped fresh chives, optional
Nutrition Facts
per serving
Calories: 150
Protein: 6 g
Carbohydrate: 12 g
Fiber: 2 g
Total Fat: 9 g
Saturated fat: 2 g
Cholesterol: 92 mg
Calcium: 55% DV
Sodium: 92 mg
Protein: 6 g
Carbohydrate: 12 g
Fiber: 2 g
Total Fat: 9 g
Saturated fat: 2 g
Cholesterol: 92 mg
Calcium: 55% DV
Sodium: 92 mg
Instructions
- Under cold running water, scrub potatoes, then place them in a saucepan filled with enough water to cover potatoes. Bring water to boil, then simmer over medium-high heat until the potatoes are easily pierced with a fork, about 20 minutes. Drain and let cool for 5 minutes.
- Preheat the oven to 425⁰ F. Drizzle 1 tablespoon oil on a lined baking sheet. Use a potato masher or large fork to gently smash each potato.
- Drizzle the remaining oil over the smashed potatoes then sprinkle garlic salt, onion powder and black pepper over the top. Bake until potatoes are golden and crispy, 25-30 minutes. When ready to serve, sprinkle with Parmesan cheese and top with a dollop of Greek yogurt and chives.
Tips:
- The smaller the potatoes, the crispier the smashed potatoes.
- Cook them ahead of time and refrigerate until ready to smash and bake.
Farm Families

Jackson Family
Bentwood Dairy
Farm to Table
