Smashed Garlic Butter Potatoes with Parmesan & Herbs

Golden, crunchy edges, fluffy centers, rich garlic butter, and a generous sprinkle of Parmesan—these crispy garlic butter smashed potatoes turn simple baby potatoes into an irresistible homemade side dish.

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Unlike traditional roasted potatoes, smashed potatoes are boiled until tender, gently flattened, and roasted until their rough, craggy edges turn beautifully golden.

The result is a delicious contrast: soft, creamy potato inside and a crispy, seasoned exterior.

A finishing drizzle of warm garlic butter, freshly grated Parmesan, and fragrant herbs brings everything together.

These crispy smashed potatoes are perfect alongside steak, roasted chicken, vegetables, or a cozy family dinner.

They also make a satisfying appetizer served with your favorite dipping sauce.

The best part? You don’t need complicated ingredients or special equipment—just a few simple techniques that make a noticeable difference.

Jump to Recipe ↓

Why You’ll Love These Crispy Smashed Potatoes

There are plenty of reasons to add this garlic Parmesan potato recipe to your collection.

Crispy outside, fluffy inside: Boiling creates a tender center, while roasting develops golden edges.
Loaded with garlic butter flavor: Fresh garlic is gently warmed in butter and added at the end for a fragrant finish.
Simple, accessible ingredients: Baby potatoes, olive oil, butter, garlic, herbs, and Parmesan do the work.
Versatile: Serve them with dinner, as a holiday side dish, or as a shareable appetizer.
Easy to customize: Try different herbs, seasonings, cheeses, and dipping sauces.
Great for preparing ahead: The potatoes can be boiled in advance and roasted closer to serving time.

If you enjoy savory, oven-roasted sides, you might also love our Crispy Garlic Parmesan Roasted Asparagus or Parmesan Roasted Broccoli.

Crispy Garlic Butter Smashed Potatoes at a Glance

Detail	Information
Prep and drying time	About 20 minutes
Boiling time	Approximately 15–20 minutes
Roasting time	Approximately 30–38 minutes
Total time	Approximately 65–80 minutes
Servings	4–6
Course	Side dish or appetizer
Cooking method	Boiling and oven roasting
Oven temperature	425°F (220°C)

Texture: Crisp, golden edges with soft, fluffy centers.

Flavor: Buttery garlic, savory Parmesan, roasted herbs, and black pepper.

Timing note: These estimates depend on the size of the potatoes, the baking sheet, and the oven. Use tenderness and browning as your final guides.

Ingredients for Garlic Butter Smashed Potatoes

You only need a handful of familiar ingredients to make this savory potato side dish.

Main Ingredients

2 lb (900 g) small Yukon Gold or baby red potatoes: Choose potatoes of similar size for even cooking.
2 tablespoons olive oil: Helps the smashed edges brown and crisp during roasting.
3 tablespoons unsalted butter: Creates the rich garlic-butter finish.
3 garlic cloves, finely minced: Adds fresh, fragrant garlic flavor.
¼ cup freshly grated Parmesan cheese: Gives the potatoes a savory, lightly golden finish.
1 teaspoon garlic powder: Seasons the potatoes during roasting without the same risk of burning as fresh minced garlic.
1 teaspoon dried thyme or rosemary: Adds a fragrant, earthy note.
1 tablespoon salt: For seasoning the boiling water.
½ teaspoon salt: For seasoning the potatoes before roasting, adjusted to taste.
½ teaspoon freshly ground black pepper: Balances the butter and cheese.

Optional Garnishes

Chopped fresh parsley
Fresh chives
A pinch of red pepper flakes
Lemon wedges
Extra freshly grated Parmesan

What Are the Best Potatoes for Smashing?

Small Yukon Gold potatoes are an excellent choice because their naturally creamy interior contrasts beautifully with crisp roasted edges.

Baby red potatoes also work well. Their thin skins hold together nicely after boiling and develop a pleasant texture in the oven.

For the most consistent result, choose potatoes about 1–1½ inches (2.5–4 cm) across.

Avoid mixing very small potatoes with much larger ones on the same tray. Smaller potatoes may dry out before the larger ones finish roasting.

Polia Tip: Leave the skins on. They add texture, help the potatoes hold together, and eliminate the need to peel them.

How to Make Ultra-Crispy Garlic Butter Smashed Potatoes

This recipe uses a two-stage cooking method: boiling until tender, then roasting to develop a golden crust.

The fresh garlic butter goes on at the end, so the garlic doesn’t spend a long time exposed to high oven heat.

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 425°F (220°C).

Lightly oil a large, rimmed metal baking sheet. A metal sheet offers direct contact with the hot surface, helping the bottoms of the potatoes develop color and crisp edges.

For best results, avoid crowding the potatoes. If necessary, use two baking sheets.

If you prefer parchment paper, check that its manufacturer-approved temperature limit is compatible with the oven temperature.

Step 2: Boil the Potatoes Until Fork-Tender

Place the washed baby potatoes in a large pot.

Cover them with cold water by approximately 1 inch and add 1 tablespoon salt.

Bring the water to a boil, then reduce to a steady simmer.

Cook for approximately 15–20 minutes, or until a fork slides easily into the center of the potatoes.

The potatoes should be fully tender, not firm in the middle.

Smaller potatoes may be ready sooner, while larger ones may need additional time.

Why this matters: A fully cooked center becomes soft and fluffy when smashed. The oven can then concentrate on browning the outside rather than cooking a hard interior.

Step 3: Drain and Steam-Dry

Carefully drain the cooked potatoes in a colander.

Let them rest for approximately 5–10 minutes so excess surface moisture can evaporate.

They should look relatively dry on the outside rather than wet or dripping.

This is one of the most important steps for crispiness.

Excess water can create steam on the baking sheet, making it harder for the edges to brown.

Don’t skip the drying stage. A few extra minutes here can make a noticeable difference in the finished texture.

Step 4: Smash the Potatoes Gently

Transfer the drained potatoes to the prepared baking sheet, leaving a little space around each one.

Using the flat bottom of a glass, measuring cup, or potato masher, gently press each potato until it is approximately ½ inch (1.3 cm) thick.

Aim for a flattened potato with uneven edges and a soft, exposed center.

A few cracks are normal—and useful. Those irregular surfaces create more opportunities for browning.

Avoid pressing so hard that the potatoes completely break apart.

For easier smashing: Lightly oil the bottom of the glass if the potato sticks.

Step 5: Add the Olive Oil and Seasonings

Drizzle the smashed potatoes with 2 tablespoons olive oil, distributing it across their surfaces and into the exposed cracks.

Sprinkle evenly with:

1 teaspoon garlic powder
1 teaspoon dried thyme or rosemary
½ teaspoon salt
½ teaspoon black pepper

Try to coat the exposed edges rather than seasoning only the smooth centers.

The combination of oil, seasonings, and uneven potato surfaces helps form a flavorful roasted crust.

Step 6: Roast Until Golden and Crispy

Place the baking sheet on the middle oven rack.

Roast for approximately 25–30 minutes, checking toward the end.

Look for these signs:

Golden-brown edges
Lightly browned undersides
A crisp-looking exterior
Soft centers that remain tender

If the potatoes are still pale, allow a little more roasting time.

Avoid moving them too early; leaving them in contact with the baking sheet helps the bottoms brown.

Step 7: Add the Parmesan

Once the potatoes have developed a golden crust, carefully remove the baking sheet from the oven.

Sprinkle ¼ cup freshly grated Parmesan over the potatoes.

Return them to the oven for another 5–8 minutes, watching closely.

The cheese should become lightly golden and fragrant.

Remove the potatoes before the cheese becomes excessively dark or bitter.

Why add Parmesan near the end? It allows the potatoes to brown first while reducing the risk of scorching the cheese.

Step 8: Prepare the Fresh Garlic Butter

While the Parmesan finishes roasting, place 3 tablespoons unsalted butter in a small saucepan over low heat.

Once melted, add the 3 finely minced garlic cloves.

Cook gently for approximately 1–2 minutes, stirring frequently, until the garlic smells fragrant.

Do not let the garlic brown deeply.

Remove the pan from the heat as soon as the garlic becomes aromatic.

This short, gentle cooking step gives the butter fresh garlic flavor without exposing the minced garlic to a full roasting cycle.

Step 9: Finish with Garlic Butter and Fresh Herbs

Remove the roasted potatoes from the oven.

Using a spoon or pastry brush, distribute the warm garlic butter over the potatoes.

Finish with fresh parsley or chives, if desired.

For extra brightness, add a small squeeze of lemon just before serving.

Transfer the potatoes to a platter and serve while hot.

The finished result: Golden, savory, crisp-edged potatoes with fluffy centers, a rich garlic-butter aroma, and a lightly cheesy finish.

The Secret to Crispy Smashed Potatoes: Boil, Dry, Smash, Roast

The difference between soft roasted potatoes and beautifully crispy smashed potatoes comes down to four important techniques.

1. Boil Until the Centers Are Tender

Unlike ordinary diced roasted potatoes, smashed potatoes benefit from being cooked in water first.

Boiling softens the interior so the potatoes can be gently flattened without leaving a firm center.

The goal is a potato that is tender enough to smash but still holds together when handled carefully.

2. Remove Excess Surface Moisture

Water is helpful during boiling but less helpful when you’re trying to develop a crisp exterior.

Letting the potatoes steam-dry reduces the moisture sitting on their surfaces.

Less surface moisture means the hot oven can begin browning the edges more efficiently.

3. Create Rough, Uneven Edges

Smashing changes the shape of the potatoes and exposes more of their soft interior to the heat.

These irregular surfaces, tiny cracks, and broken edges can brown into crispy little ridges.

A gentle smash is enough. Completely crushing the potatoes can make them difficult to lift and serve.

4. Roast with Space Between Each Potato

Evenly spaced potatoes are more likely to roast than steam.

When a baking sheet is crowded, escaping moisture can collect around neighboring potatoes.

Use a large baking sheet—or two sheets for a bigger batch—so each potato has room to develop a golden exterior.

The most important takeaway: Boil until tender, allow the potatoes to dry, smash gently, and give them enough space to brown.

How to Keep Smashed Potatoes from Turning Soggy

Even a simple potato recipe can occasionally produce disappointing results.

The table below explains common problems and practical ways to solve them.

Problem	Possible Cause	How to Fix It
Potatoes are soft rather than crispy	Too much moisture or overcrowding	Steam-dry thoroughly and spread farther apart
Potatoes are pale	Insufficient roasting time or poor pan contact	Roast longer until the edges turn golden
Potatoes break apart	Overcooked potatoes or excessive smashing pressure	Smash more gently and handle with a thin spatula
Fresh garlic tastes bitter	Garlic became too hot or browned excessively	Warm fresh garlic gently in butter and add at the end
Parmesan burns	Cheese was exposed to heat for too long	Add Parmesan toward the end and watch closely
Potatoes stick to the baking sheet	Insufficient oil or lifting before the crust develops	Oil the pan and allow the potatoes to brown before lifting
Potato centers are still firm	Potatoes were not boiled long enough	Simmer until fully fork-tender before smashing

Should You Flip Smashed Potatoes?

Flipping isn’t essential for this recipe.

Leaving the potatoes in contact with the baking sheet encourages browning underneath and helps them stay intact.

If your potatoes appear unevenly browned, you can carefully rotate the baking sheet during roasting.

Avoid repeatedly turning the potatoes, especially once the edges become delicate and crispy.

Easy Ingredient Substitutions

You can customize this recipe with several simple ingredient swaps.

Original Ingredient	Substitute	What Changes
Yukon Gold potatoes	Baby red potatoes	Slightly waxier texture with thin skins
Unsalted butter	Olive oil	Different flavor and a dairy-free alternative to butter
Parmesan	Pecorino Romano	Sharper, saltier cheese flavor
Parmesan	Nutritional yeast	Dairy-free savory flavor, but a different texture
Dried thyme	Dried rosemary	More woodsy, aromatic flavor
Fresh minced garlic	Extra garlic powder	Milder garlic flavor and less risk of burning
Fresh parsley	Fresh chives	Delicate onion-like finish

For a fully dairy-free version: Replace the butter with olive oil and omit the Parmesan or use nutritional yeast. You need to replace both dairy ingredients.

For a vegan version: Use the dairy-free substitutions above and check the labels of any packaged seasonings or toppings.

7 Delicious Variations to Try

Once you’re comfortable with the basic method, it’s easy to create different versions of these crispy garlic butter smashed potatoes.

1. Loaded Smashed Potatoes

After roasting, top the potatoes with shredded cheddar, cooked crumbled bacon, and chopped chives.

Serve with sour cream or a creamy dipping sauce.

2. Spicy Garlic Parmesan Potatoes

Add a pinch of cayenne pepper or red pepper flakes to the dry seasonings.

Finish with garlic butter and fresh parsley.

This variation is especially good with a cooling yogurt-based dip.

3. Italian Herb Smashed Potatoes

Replace the thyme with Italian seasoning.

Finish with Parmesan, garlic butter, and fresh basil or parsley.

4. Truffle Parmesan Smashed Potatoes

Prepare the potatoes as directed, then add a small drizzle of truffle oil just before serving.

A little goes a long way because truffle oil has a strong aroma.

5. Dairy-Free Garlic Herb Potatoes

Use olive oil instead of butter, omit the Parmesan, and add a little nutritional yeast for savory flavor.

Finish with fresh garlic, parsley, and lemon juice.

6. Ranch-Seasoned Smashed Potatoes

Replace the dried herbs with a little ranch seasoning, reducing any additional salt to account for the seasoning blend.

Serve with a ranch-style yogurt dip.

7. Cajun Smashed Potatoes

Season the potatoes with a Cajun spice blend instead of the original herbs.

Check the salt content of the blend before adding extra salt.

Finish with fresh parsley and a squeeze of lemon.

Can You Make Garlic Parmesan Smashed Potatoes in an Air Fryer?

Yes. An air fryer is a useful alternative when you want to make a smaller batch without heating a full oven.

The preparation is similar, but you may need to cook the potatoes in multiple batches.

Air Fryer Instructions

Boil the potatoes in salted water until fork-tender.
Drain and allow them to steam-dry for 5–10 minutes.
Gently smash each potato to about ½ inch thick.
Brush or drizzle with olive oil and season with garlic powder, herbs, salt, and pepper.
Preheat the air fryer to 390°F (200°C).
Carefully arrange the potatoes in a single layer with space between them.
Air fry for approximately 15–20 minutes, checking earlier if the potatoes are small, until the edges are golden and crisp.
Add Parmesan during the final 2–3 minutes, watching closely.
Finish with gently warmed garlic butter and fresh herbs.

Air fryer tip: Avoid shaking the basket because smashed potatoes can break apart. If they need repositioning, use a spatula or tongs carefully.

Air fryer cooking times vary considerably between models, so check the first batch and adjust as needed.

What to Serve with Garlic Butter Smashed Potatoes

These crispy Parmesan smashed potatoes are flavorful enough to enjoy on their own, but they also pair well with a wide range of meals.

With Steak or Beef

Serve alongside grilled steak, roast beef, or a hearty homemade dinner.

For a comforting meal, try pairing them with our Easy Beef Stroganoff Recipe.

With Roasted Chicken

Garlic butter potatoes are a natural companion to oven-roasted chicken thighs, herb-roasted chicken breasts, or a whole roast chicken.

The crispy potato edges contrast nicely with juicy chicken and pan sauces.

With Roasted Vegetables

For a colorful meal, pair the potatoes with our Easy Garlic Herb Roasted Vegetables.

You can also serve them with Parmesan Roasted Broccoli or Crispy Garlic Parmesan Roasted Asparagus.

With Eggs for Brunch

Add these potatoes to a weekend brunch plate with scrambled eggs, an omelet, or your favorite breakfast protein.

As an Appetizer

Arrange the potatoes on a serving platter and offer small bowls of dipping sauce.

Good options include:

Garlic yogurt sauce
Ranch dressing
Sour cream with chives
Spicy mayonnaise
Lemon-herb aioli

Serving tip: If you’re serving these at a gathering, add the garlic butter shortly before serving to preserve as much of the crisp texture as possible.

When to Serve Smashed Garlic Butter Potatoes

This versatile recipe works for casual meals and special occasions.

Weeknight dinners: Pair with chicken, beef, or vegetables for a comforting homemade meal.

Holiday gatherings: Serve at Easter, Thanksgiving, Christmas, or other family celebrations.

Game-day parties: Make smaller potatoes and serve with several dipping sauces.

Weekend brunch: Add to a plate of eggs and fresh vegetables.

Summer cookouts: Pair with grilled foods and crisp salads.

Family gatherings: Prepare the potatoes ahead and roast them shortly before serving.

Because the potatoes are flavorful and easy to portion, they also make a practical addition to a shared dinner table.

Can You Make Smashed Potatoes Ahead of Time?

Yes. Preparing the potatoes in advance can make the final cooking stage easier.

For the best texture, boil the potatoes ahead of time but wait to roast them until shortly before serving.

Make-Ahead Method

Wash and boil the potatoes until fork-tender.
Drain thoroughly and allow them to cool.
Transfer to a covered container and refrigerate promptly.
Refrigerate for up to 24 hours before finishing the recipe.
When ready, gently smash the potatoes, season, and roast as directed.

Cold potatoes can go into the oven directly. They may need a few additional minutes to become golden and thoroughly hot.

Prepare the fresh garlic butter while the potatoes finish roasting.

Best approach: Roast just before serving for the freshest crisp texture.

How to Store and Reheat Smashed Potatoes

Leftover smashed potatoes are easy to store, although their crispy exterior will soften during refrigeration.

Refrigerator Storage

Allow the potatoes to cool briefly, then transfer them to an airtight container and refrigerate promptly, within two hours of cooking.

Store refrigerated leftovers for 3–4 days.

Can You Freeze Smashed Potatoes?

Yes, although the texture may change after freezing and thawing.

Place completely cooled potatoes in a freezer-safe container or bag.

For better quality, use them within approximately two months.

For convenience, freeze the potatoes in a single layer before transferring them to a container.

Reheating in the Oven

Preheat the oven to 400°F (205°C).

Spread the potatoes in a single layer on a baking sheet.

Heat until they are thoroughly hot, checking after approximately 10 minutes and allowing additional time as needed.

Reheating in the Air Fryer

Arrange the potatoes in a single layer and reheat at approximately 375°F (190°C) until hot and the edges have crisped again.

Start checking after about 5 minutes.

Can You Reheat Them in the Microwave?

Yes. A microwave is convenient for reheating, although the potatoes will usually become softer rather than crispy.

For safe reheating, leftovers should reach 165°F (74°C) throughout.

For the best texture: Choose the oven or air fryer when possible and add a little fresh parsley after reheating.

Frequently Asked Questions

Why do you boil potatoes before smashing them?

Boiling cooks the potatoes until tender and makes them easier to flatten without leaving a hard center.

The oven can then develop crispy edges while the inside remains fluffy.

What type of potatoes work best for smashed potatoes?

Small Yukon Gold or baby red potatoes are excellent options.

Their thin skins and manageable size make them easy to boil, smash, and roast.

How thin should you smash the potatoes?

Aim for approximately ½ inch (1.3 cm) thick.

This creates exposed edges for browning while leaving enough soft potato in the center.

Why aren’t my smashed potatoes crispy?

The most common causes are excess surface moisture, an overcrowded baking sheet, insufficient oil, or not enough roasting time.

Make sure the potatoes have time to steam-dry and that the edges become visibly golden before removing them.

Can I use large potatoes?

Yes, but smaller potatoes are easier to handle.

If using large potatoes, cut them into smaller, similarly sized pieces before boiling.

Smash carefully, as cut pieces can break apart more easily.

Can I make smashed potatoes without butter?

Yes. Replace the butter with olive oil.

If you also want the recipe to be dairy-free, omit or replace the Parmesan.

How do I prevent garlic from burning?

Use garlic powder during the main roasting stage, then gently warm fresh minced garlic in melted butter and add it toward the end.

Avoid putting freshly minced garlic into a very hot oven for the entire roasting time.

Can I prepare the potatoes a day ahead?

Yes. Boil, cool, cover, and refrigerate the potatoes up to 24 hours in advance.

Smash, season, and roast when you’re ready to serve.

Are smashed potatoes the same as mashed potatoes?

No.

Mashed potatoes are usually peeled or cooked and then mashed into a soft, creamy mixture.

Smashed potatoes remain in individual portions. They are flattened and roasted so the outside develops golden, crisp edges.

Are garlic Parmesan smashed potatoes a balanced side dish?

Potatoes provide carbohydrates and nutrients such as potassium, while olive oil, butter, and Parmesan add flavor and fat.

Whether the dish fits a balanced meal depends on the portion size and what you serve alongside it.

For a varied plate, pair the potatoes with vegetables and a protein source.

Recipe Card

Crispy Garlic Butter Smashed Potatoes with Parmesan

These crispy garlic butter smashed potatoes have golden roasted edges, fluffy centers, savory Parmesan, and a fragrant fresh garlic-butter finish.

A flavorful side dish for dinner, holidays, and family gatherings.

Prep and drying: About 20 minutes

Boiling: 15–20 minutes

Roasting: 30–38 minutes

Total: Approximately 65–80 minutes

Servings: 4–6

Course: Side Dish

Cooking Method: Boiling and Oven Roasting

Cuisine: American-inspired

Ingredients

2 lb (900 g) small Yukon Gold or baby red potatoes
2 tablespoons olive oil
3 tablespoons unsalted butter
3 garlic cloves, finely minced
¼ cup freshly grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried thyme or rosemary
1 tablespoon salt, for boiling water
½ teaspoon salt, for roasting, or to taste
½ teaspoon freshly ground black pepper
1 tablespoon chopped parsley or chives, optional
Lemon wedges, optional

Instructions

Preheat: Heat the oven to 425°F (220°C). Lightly oil a large, rimmed metal baking sheet.
Boil: Place potatoes in a pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil, then simmer for approximately 15–20 minutes until fully fork-tender.
Dry: Drain and allow potatoes to steam-dry for 5–10 minutes.
Smash: Arrange on the prepared baking sheet with space between each potato. Gently flatten to approximately ½ inch thick.
Season: Drizzle with olive oil. Sprinkle with garlic powder, dried herbs, ½ teaspoon salt, and black pepper.
Roast: Bake for 25–30 minutes, until the edges and bottoms begin turning deeply golden.
Add Parmesan: Sprinkle the potatoes with grated Parmesan. Roast for another 5–8 minutes, until lightly browned.
Make garlic butter: While the potatoes finish roasting, melt butter over low heat. Add minced garlic and cook gently for 1–2 minutes, stirring, until fragrant but not browned.
Finish: Remove potatoes from the oven, distribute the warm garlic butter over them, garnish with parsley or chives, and serve immediately.

Recipe Notes

Choose small, similarly sized potatoes for more even cooking.
Boil until fork-tender, then allow surface moisture to evaporate before roasting.
Do not overcrowd the baking sheet.
Add Parmesan near the end of roasting to help prevent burning.
Finish with fresh garlic butter rather than roasting minced garlic for the full cooking time.
Roasting times may vary depending on potato size and oven performance.
For a dairy-free version, substitute olive oil for butter and omit or replace Parmesan.
Refrigerate leftovers promptly and use within 3–4 days.

Allergens: Contains milk when prepared with butter and Parmesan.

Nutrition: Nutritional values depend on exact ingredients, product brands, and portion sizes. Calculate values from the final recipe ingredients before adding a nutrition label.

More Delicious Recipes from Polia

If you love crispy, savory side dishes, explore these recipes next:

Crispy Garlic Parmesan Roasted Asparagus

Tender green asparagus roasted with garlic and Parmesan until lightly golden.

A delicious companion to chicken, steak, and roasted potatoes.

Parmesan Roasted Broccoli

Crispy-edged broccoli with Parmesan and golden breadcrumbs.

An easy vegetable side dish for weeknight meals.

Easy Garlic Herb Roasted Vegetables

Colorful vegetables roasted with aromatic herbs and garlic.

A practical way to add variety to your dinner table.

Easy Beef Stroganoff Recipe

Tender beef and mushrooms in a rich, creamy sauce.

Serve alongside crispy smashed potatoes for a comforting family dinner.

Final Thoughts

These crispy garlic butter smashed potatoes with Parmesan and herbs prove that a few thoughtful cooking techniques can transform everyday ingredients into something special.

Boiling creates tender centers, steam-drying reduces excess moisture, and gently smashing the potatoes gives them rough edges that roast to a beautiful golden finish.

Parmesan adds savory richness, while fresh garlic butter brings everything together just before serving.

Whether you’re preparing an easy family dinner, planning a holiday menu, or looking for a new potato side dish, this recipe is a delicious option to keep on hand.

Save this recipe for your next dinner, and let us know in the comments which variation you’d love to try!