Smashed Potatoes with Sour Cream
These yummy smashed potatoes with sour cream have crispy edges, fluffy centers, and – best of all – work for almost any occasion. They feel special enough for holidays but simple enough for busy weeknights or even as a party appetizer or game-day snack.
Why You Will Love My Recipe
- This easy recipe calls for simple, budget-friendly ingredients you can find at any grocery store.
- These potatoes are more exciting than mashed or baked ones. You get lots of crispiness without the hassle of deep-frying.
- The tangy sour cream herb dip is totally divine, and you can easily change up the mix-ins.
Ingredients
- Baby Potatoes: Red or Yukon Gold work best because they have thin skins and creamy centers. Try to choose potatoes that are about the same size, and slice them the same thickness, so they cook evenly.
- Olive Oil: This helps the potatoes get crispy in the oven. Make sure to coat both the tops and bottoms well, especially around the edges of the potatoes.
- Sour Cream: This is the base for the topping. I love how the creamy texture and tangy flavor balance out the salty, crispy potatoes. You can use plain Greek yogurt instead if you like.
- Milk: Use this to thin the sour cream. Start with a little, then add more until the mixture is as thick or thin as you like; this is really just a personal preference.
- Seasonings: Salt brings out the potato flavor, pepper adds a bit of heat, and garlic powder gives a savory touch.
- Fresh Chives: These add a mild onion flavor and a nice green color. You can swap in other fresh herbs like green onions, dill, parsley, cilantro, or thyme if you prefer.
Recipe Variations
- Sprinkle grated Parmesan cheese over the potatoes before roasting for a salty, nutty flavor.
- Try ranch seasoning instead of garlic powder for a creamy ranch-style twist. You can also add a bit of cowboy seasoning for a different flavor profile.
- Serve the potatoes with pesto, salsa, or pico de gallo for a bold twist. My husband likes to add hot sauce.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this recipe.
There are many reasons the potatoes are not getting crispy. The potatoes may have held too much moisture, the pan may have been crowded, or you may need a little more oil. Be sure to drain the potatoes well, leave space around them, and coat both sides of each potato lightly with olive oil.
The potatoes may have cooked too long, or you may have pressed them too firmly. Cook them until fork-tender, then use gentle pressure when smashing.
Yes, but for the best texture, roast them shortly before serving. To make these ahead of time, I boil and smash the potatoes, then let them cool on the baking sheet before covering and refrigerating them. Add the oil and seasonings before roasting. You may need to cook them a little bit longer.
Leave them uncovered after roasting. Covering them traps steam and softens the edges.
Keep the sour cream on the side if the potatoes will sit for more than a few minutes.
Yellow potatoes are less waxy than red-skinned, but they are not super starchy either. They are a great middle-of-the-road type of potato.
Serving Suggestions
Serve these potatoes with roasted chicken, grilled steak, pork chops, meatloaf, or baked fish. They also work well with burgers, sandwiches, and pulled pork.
Add them to a holiday table as an impressive alternative to mashed potatoes. For a party, arrange the potatoes on a platter and serve the sour cream mixture on the side as a dip.
How to Store and Reheat
Store leftover potatoes in an airtight container in the refrigerator for up to four days. Store the sour cream mixture separately so the potatoes do not become soggy.
For the best results, reheat the potatoes in a 400F-degree oven for 10 to 15 minutes. You can also use an air fryer at 375F-degrees for about 5 to 8 minutes for small batches. A microwave will warm the potatoes but soften their crispy edges.
Save this recipe for an easy, budget-friendly side dish you can make on busy nights, holidays, game day, and other get-togethers. Share it with a friend who loves crispy potatoes, and let us know what you think with a comment and a 5-star rating after you try it.
Smashed Potatoes with Sour Cream
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Ingredients
Smashed Potatoes
- 1 1/2 lbs baby potatoes Yukon gold or red potatoes work best
- 2 tablespoons olive oil
- 1/2 teaspoon flaky sea salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Sour Cream Dip
- 1/2 cup sour cream
- 2 tablespoons mayo
- 1 tablespoon of milk for thinning the sour cream (optional)
- 1/2 teaspoon onion powder
- 2 tablespoons fresh chives chopped
Instructions
- Preheat the oven to 425F-degrees and line a metal baking sheet with parchment paper. For extra crispy potatoes, lightly spray the parchment with cooking spray.
- Place the potatoes into a large pot of water and add 1/2 teaspoon of kosher salt. Boil the potatoes for 15-20 minutes until fork-tender. (The exact time will depend on the size of the potatoes). Drain well and let the steam evaporate for about 5 minutes.1 1/2 lbs baby potatoes, 1/2 teaspoon kosher salt
- Place the potatoes on the prepared baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato until it’s thin, but not broken.
- Drizzle the flattened potatoes with olive oil, seasoning with flaky sea salt, pepper, and garlic powder.2 tablespoons olive oil, 1/2 teaspoon flaky sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- Put the tray into the oven and roast the potatoes for 20 minutes. Remove the tray, flip the potatoes, and roast for another 10-15 minutes until the potatoes are golden brown and the edges are crispy.
- Add the mayo, onion powder, chives to the sour cream., then stir in the milk until the dip has the thickness you want.1/2 cup sour cream, 2 tablespoons mayo, 1 tablespoon of milk, 1/2 teaspoon onion powder, 2 tablespoons fresh chives
- Serve the potatoes hot with the sour cream on the side to keep them crispy.
Notes
Ang’s Recipe Tips
- Cook the potatoes until they are fork-tender. Potatoes that are still firm can split or crumble when you press them.
- Drain them thoroughly. Extra water creates steam, which means they won’t get crispy.
- Let the potatoes dry for a few minutes before smashing them. A dry surface helps the olive oil stick.
- Do not crowd the baking sheet. Leave space between each potato so hot air can move around them.
- Use enough olive oil. A thin coating on the top and bottom creates crisp, golden surfaces.
- Smash the potatoes with a potato masher or even the bottom of a glass so that they’re thin enough to create crispy edges, but do not press them until they fall apart. About half an inch thick works well.
- Use a metal baking sheet for better browning. Glass or ceramic pans may not create the same crisp texture.
- Serve the sour cream on top just before eating. Adding it too early can soften the crispy potatoes.
Nutrition
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