Smashed Potatoes with Sour Cream

Crispy smashed potatoes topped with melted cheese and chopped chives on a white tray, served with a bowl of sour cream garnished with chives, next to a teal napkin.

Smashed Potatoes with Sour Cream

Sour cream smashed potatoes are crispy around the edges but soft in the middle. Finish them with tangy sour cream and chive dip for a side dish or snack the whole family will love!

Course Side Dish

Cuisine American

Keyword smashed potatoes with sour cream, sour cream smashed potatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 242kcal

Author Ang Paris

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

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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.

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