Crispy Smashed Potatoes with Creamy Lemon Garlic Dip
These crispy smashed potatoes are fluffy inside, extra crunchy around the edges and served over a creamy homemade lemon garlic dip. An easy potato side dish that’s perfect for steak dinners, summer BBQs, holidays or entertaining.
Creator: Leslie Stokes
If there is one potato side dish I could put on repeat, it might be these Crispy Smashed Potatoes with Creamy Lemon Garlic Dip. They’re golden and ridiculously crispy around the edges, soft and fluffy in the middle, and served over a creamy, bright lemon garlic dip that makes the whole thing so good.
And honestly, the dip underneath might be my favorite part.
Instead of serving these with a bowl of sauce on the side, I spread the creamy lemon garlic dip right onto the bottom of a big serving platter and pile the hot, crispy potatoes over the top. You get some potatoes completely covered in that creamy sauce, some that stay extra crispy, and plenty of dip around the edges for dragging your potatoes through.
I originally made these as part of our last big BBQ dinner of summer with grilled jalapeño popper steak pinwheels, corn on the cob, chicken skewers and fresh watermelon. I wanted a potato side that felt a little more fun than regular roasted potatoes or a traditional potato salad, and these ended up being one of my favorite things on the table.
They’re easy enough for a weeknight but definitely pretty enough to serve when you’re having people over.
The Crispiest Smashed Potatoes
I’ve made a lot of roasted potatoes over the years, and smashed potatoes are one of my favorite ways to get that crispy outside without frying anything.
The process is really simple: boil small potatoes until they’re completely tender, smash them onto a sheet pan, season them and roast them at a high temperature until all of those little uneven edges get deeply golden.
That’s the secret to this recipe.
You don’t want perfectly smooth potatoes. All of those cracks, ridges and rough edges you create when smashing them are exactly what get crispy in the oven.
And the thinner you smash them, the crispier they’ll get.
Why You’ll Love These Smashed Potatoes
These are one of those sides that work with just about anything. Steak, grilled chicken, burgers, salmon, BBQ—the list goes on.
They’re also incredibly simple, but serving them over the lemon garlic dip makes them feel completely different from everyday roasted potatoes.
A few reasons I love them:
- Extra crispy edges with fluffy centers
- Simple ingredients
- No frying required
- Easy to prep ahead
- Perfect for BBQs and entertaining
- The creamy lemon garlic dip can be made ahead
- Great alternative to traditional potato salad
- Easy to double for a crowd
And if you’re feeding kids or someone who doesn’t want the sauce, just leave a few crispy potatoes off to the side. Everyone wins.
What Kind of Potatoes Are Best for Smashed Potatoes?
I love using baby Yukon gold potatoes for this recipe.
Yukon golds have a naturally buttery flavor and creamy texture, so the inside stays really soft while the outside gets golden and crisp.
Small red potatoes will also work.
The most important thing is choosing potatoes that are fairly similar in size so they finish boiling at roughly the same time.
I also wouldn’t use large baking potatoes for this recipe. Smaller potatoes are easier to smash and give you the best crispy-edge-to-fluffy-center ratio.
Don’t Crowd the Pan
This is another big one.
Give your potatoes some room.
If you squeeze too many onto one baking sheet, they’ll trap steam and you’ll end up with softer potatoes instead of those crispy edges we’re after.
If you’re doubling the recipe for a party or BBQ, use two sheet pans instead of trying to cram everything onto one.
Creamy Lemon Garlic Dip
Now for what makes these a little different.
The dip is ridiculously simple: sour cream, mayo, fresh lemon juice, lemon zest, freshly grated garlic, parsley, salt and pepper.
That’s it.
The sour cream gives it that tangy, creamy base while a little mayonnaise makes it richer and smoother. Lemon juice brightens everything up, but I also add fresh lemon zest because it gives you so much lemon flavor without making the sauce too thin.
And definitely use freshly grated garlic here.
Because the garlic is raw, a little goes a long way. Finely grating it allows the garlic to disappear into the dip rather than leaving you with chunks of raw garlic.
I keep the parsley simple, but you could easily add fresh chives or dill if you have them.
Why Put the Dip Under the Potatoes?
Besides looking really pretty, there’s actually a reason I like serving them this way.
You get different textures in every bite.
The bottoms of some of the potatoes start soaking up that creamy lemon garlic sauce while the tops stay crispy. Other potatoes sit mostly above the sauce and stay crunchy all over.
And then you have that extra dip around the edges of the platter for dipping.
The only thing I recommend is assembling the platter right before serving. If the potatoes sit on the dip for a long time, they’ll eventually start to soften.
Can I Make These Ahead?
Yes, and this is a great recipe to prep ahead when you’re entertaining.
You can boil the potatoes earlier in the day, drain them well and refrigerate them once cooled.
The lemon garlic dip can also be mixed together ahead of time and stored covered in the refrigerator. I actually like making it at least 30 minutes ahead when possible because it gives the garlic, lemon and herbs a little time to come together.
When you’re getting close to dinner, smash and roast the potatoes so they’re fresh and crispy when you serve them.
I wouldn’t assemble the actual platter ahead of time. Wait until the potatoes are coming out of the oven.
What to Serve with Crispy Smashed Potatoes
These go with almost everything, but they’re especially good with grilled meat.
I originally served them with my Jalapeño Popper Steak Pinwheels, and the fresh lemon garlic sauce was such a good balance to the rich, cheesy steak.
They’d also be delicious with grilled chicken, steak, burgers, pork tenderloin, salmon or shrimp.
For a full summer dinner, add corn on the cob, sliced heirloom tomatoes or a big tomato salad, watermelon and something off the grill.
In cooler months, I’d serve them alongside roasted chicken or steak and a simple green vegetable.
Variations
Once you have the basic method down, these are really easy to change up.
For cheesy smashed potatoes, add freshly grated Parmesan during the last part of roasting.
For a little heat, sprinkle the potatoes with crushed red pepper or add a little cayenne to the seasoning.
You could also swap the parsley in the sauce for dill or chives.
And if you love garlic, roast a few cloves of garlic and mash them into the dip for a sweeter, mellower garlic flavor.
How to Store and Reheat Smashed Potatoes
Store the potatoes and lemon garlic dip separately in airtight containers in the refrigerator.
The potatoes will keep for about 3–4 days.
To reheat them, skip the microwave if you can. The microwave will warm them, but you lose that crispy texture.
Instead, pop them back into a hot oven or air fryer until they’re warmed through and crispy again.
The dip should stay cold, so spread it onto the serving plate after reheating the potatoes.
The Secret to Really Crispy Smashed Potatoes
There are a few little things that make a big difference.
First, cook the potatoes until they’re truly fork tender. If they’re still firm in the center, they’ll split apart instead of smashing nicely.
Second, let them steam dry after draining.
This step is easy to skip, but excess water is the enemy of crispy potatoes. I usually drain them and give them about five minutes before smashing.
Third, don’t be shy with the olive oil. You want enough to coat all of those rough edges so they can really crisp up in the oven.
And finally: high heat.
I roast mine at 450°F and let them go until they’re deeply golden. Don’t pull them out just because they’re technically cooked. They were already cooked when you boiled them! At this point, you’re waiting for that color and crunch.
I hope this side dish recipe helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
Crispy Smashed Potatoes with Creamy Lemon Garlic Dip
Ingredients
For the Crispy Smashed Potatoes
- 2 pounds baby Yukon gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt plus more for boiling
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese optional
- Fresh parsley or chives for serving
- Flaky salt for finishing
For the Creamy Lemon Garlic Dip
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 small garlic clove finely grated
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
Let's Make It
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Place the potatoes in a large pot and cover with cold water. Season the water generously with salt.
- Bring to a boil and cook for 15–20 minutes, or until the potatoes are completely fork tender. Cooking time will vary depending on the size of the potatoes.
- Drain well and allow the potatoes to steam dry for about 5 minutes.
- Transfer the potatoes to the prepared baking sheet, leaving plenty of room between each one.
- Using the bottom of a glass or measuring cup, gently press down on each potato until it’s approximately ½-inch thick.
- Drizzle generously with olive oil. Season with kosher salt, garlic powder, onion powder and black pepper. Sprinkle with Parmesan, if using.
- Roast for 30–40 minutes, or until the potatoes are deeply golden brown with crispy edges. There’s no need to flip them.
- While the potatoes roast, make the creamy lemon garlic dip. Stir together the sour cream, mayonnaise, lemon juice, lemon zest, grated garlic and parsley. Season with salt and freshly ground black pepper. Refrigerate until ready to serve.
- To assemble, spread the creamy lemon garlic dip in a thick layer across the bottom of a large shallow serving platter.
- Arrange the hot crispy smashed potatoes over the dip, leaving some of the sauce visible around the edges.
- Finish with fresh parsley or chives and a pinch of flaky salt. Serve immediately while the potatoes are hot and crispy.
Recipe Notes
- Make sure the potatoes are completely tender before smashing. Undercooked potatoes are much more likely to fall apart.
- Allowing the boiled potatoes to steam dry helps remove excess moisture and creates crispier edges in the oven.
- Don’t overcrowd your baking sheet. Use two pans if necessary.
- For the crispiest potatoes, assemble the platter immediately before serving.
- The lemon garlic dip can be prepared up to 1–2 days ahead and kept refrigerated.
Nutrition Facts
Approximate nutrition per serving, based on 6 servings:
Calories: 320
Protein: 5g
Carbohydrates: 34g
Fat: 19g
Saturated Fat: 5g
Fiber: 4g
Sugar: 2g
Sodium: 440mg
Nutrition will vary depending on the size and variety of potatoes and whether Parmesan is used.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
