Crispy Parmesan Baby Potatoes with Smoky Yogurt Dip

40 min

4 servings

Get ready to fall in love with these golden, crispy baby potatoes bursting with Parmesan and paprika flavors, paired with a creamy, smoky yogurt dip. Perfectly crunchy on the outside, tender inside, and so easy to make!

Servings: 4

Ingredients

Ingredients for Potatoes
• 1 kg baby potatoes
• 1 tsp dried dill
• 30 g Parmesan, grated
• 1 tsp dried garlic
• 4 tosp melted butter (add salt to taste if unsalted)
• Black pepper to taste
Ingredients for Smoky Yogurt Dip:
• 2 tbsp natural yogurt
• 1 tsp smoked paprika
• ½ tsp dried garlic
• ½ tsp black pepper
• Finely chopped bell pepper (optional)
• Pinch of salt

Cooking Instructions

Boil baby potatoes until tender, then gently smash each one with a cup to flatten slightly.

Mix melted butter, dried dill, dried garlic, black pepper, and grated Parmesan in a bowl. Brush this mixture generously over both sides of the potatoes.

Bake in a preheated oven at 200°C (390°F) for 10-12 minutes until crispy and golden.

While the potatoes bake, whip up the dip: combine yogurt, smoked paprika, dried garlic, black pepper, chopped bell pepper (if using), and a pinch of salt. Mix well.

Serve the hot, crispy potatoes with the smoky yogurt dip on the side.

Chef's Note

Enjoy!