Ingredients:

• 2 pounds baby potatoes, halved if large
• ¼ cup butter, melted
• black pepper, to taste
• ⅓ cup+ Parmesan cheese, freshly shredded
• ½ teaspoon garlic powder
• ¾ cup sour cream
• 3 tablespoons mayonnaise
• 1 tablespoon dried chives
• ½ teaspoon each garlic powder and dill
• ¼ teaspoon onion powder
• garnish: freshly cut chives, green onions, or parsley as desired

Directions:

1. Boil potatoes on stove top until fork tender.
2. While potatoes are cooking mix sour cream, mayonnaise, chives, garlic powder, dill, onion powder until well blended in a bowl. Cover and refrigerate until ready to use.
3. Remove potatoes from heat and drain. Preheat oven to 425 degrees.
4. Place potatoes on a rimmed baking sheet with parchment paper. Lightly smash down the potatoes with the bottom of a glass or large spoon. Drizzle potatoes with melted butter and sprinkle with black pepper.
5. Bake about 15 minutes. Cover with Parmesan cheese and broil for 2 minutes to brown tops. Watch carefully!
6. Remove pan from oven and allow to cool slightly before serving with dip on the side as desired.