How To Make Smashed Potatoes with Parmesan Cream
These crispy, crunchy smashed potatoes make a perfect side for your next BBQ, or try serving them with fish for a twist on the classic fish and chips. If you’re lucky enough to have any leftovers, try re-heating them in the air fryer for maximum crunch!
Ingredients
¼ cup The Good Oil extra virgin rapeseed oil
1kg small Agria potatoes, washed
½ tsp garlic powder
½ tsp onion powder
1 tbsp rosemary, chopped
180g sour cream
⅓ cup parmesan powder
1 tsp wholegrain mustard
Juice of a lemon
2 tbsp chives, chopped
Method
Heat oven to 230c. Bring a large pot of water to the boil, then add the potatoes and cook until just tender. Drain and pat dry with paper towels.
Line a tray with baking paper, and spread the potatoes out. Drizzle the oil over the potatoes, sprinkle with the garlic and onion powder, and scatter over the rosemary. Use a glass to gently push down on each potato until the skin breaks and it flattens out to about 2cm thick. Season well with salt and pepper and bake in the oven until golden brown and crisp – roughly 40-50 mins, depending on the potato size.
While the potatoes are cooking, combine the sour cream, parmesan, mustard, lemon juice and chives until smooth. Season with salt and pepper and transfer to a ramekin.
Arrange the potatoes on a platter and serve with the parmesan cream
Share this recipe
The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point—perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.
South Island Rapeseed Crops
Subscribe To Our Newsletter
Receive updates on new recipes, promotions and prizes.
You can unsubscribe anytime.