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Ingredients

Portions

For 4 servings

800 g small potatoes (baby or fingerling)
2 Tablespoon(s) olive oil
100 g grated cheddar
1 Teaspoon(s) paprika
1 Teaspoon(s) garlic powder
Salt & pepper to taste
Fresh chives for garnish (optional)

For the garlic dip

200 g crème fraîche or Greek yogurt
1 garlic clove, finely grated
1 Teaspoon(s) lemon juice
Salt & pepper to taste
Fresh dill (optional)

Preparation

  • Preparation time: 15 min
  • Cooking time: 40 min
  • Total time: 55 min

Prepare the potatoes

1. Boil the potatoes in salted water using a STONELINE® pot for about 15 minutes until tender.
2. Drain and let them cool slightly.

Smash and bake

1. Preheat the oven to 200 °C (390 °F).
2. Place the potatoes on a baking tray lined with a STONELINE® baking mat.
3. Use the STONELINE® burger smasher to gently press each potato until flattened to about 1 cm thick.
4. Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and pepper.
5. Bake for 25–30 minutes until crispy and golden brown.
6. About 5 minutes before the end, sprinkle cheddar on top and let it melt.

Prepare the dip

1. While the potatoes are baking, mix all ingredients for the dip in a bowl.
2. Chill until ready to serve.

Serve

1.

Arrange the hot smashed potatoes on a plate and serve with the garlic dip. Garnish with chives if desired. Perfect as a side dish for grilled veggies, halloumi, or the highlight of your next BBQ buffet. 

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October 30, 2025 13:28

Average rating of 5 out of 5 stars

Richtig lecker, die Knoblauchsauce passt perfekt👍🏼

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