Smashed Potatoes with Sour Cream & Chive Dip
These Smashed Potatoes with Sour Cream & Chive Dip are baked to perfection and are crispy on the edges, while soft on the inside. Served with a delicious and creamy chive dip, these will be your new favorite side dish!
You will LOVE these Smashed Potatoes with Sour Cream & Chive Dip
We eat a decent amount of potatoes in our house, and the majority of those are sweet potatoes. But lots of potatoes, nonetheless. So I decided that I wanted to mix it up a little bit by making a crispy smashed version using smaller gold potatoes!
These smashed potatoes are perfectly crispy on the edges, and soft on the inside. They make for an amazing side dish with your favorite protein. They would pair so well with this roasted chicken, or this sheet pan honey garlic chicken & veggies!
Ingredients You’ll Need
This recipe could not be any easier, and it only requires a few very simple ingredients! You can get creative with the different dips to serve them with, but I promise you that this is THE BEST sour cream and chive dip you will ever eat! You can either serve it on the side, or drizzle it on top!
- Small to medium potatoes – Yukon golds are my favorites for this recipe, but you can use any type of smaller sized potato
- Olive Oil Cooking Spray – I don’t like to drizzle too much oil on top of these when baking, I find that they don’t get as crispy. So I like to lightly spray them with a cooking spray (preferably olive oil or avocado oil)
- Flaky salt – I love to use with flaky salt or kosher salt for these because potatoes LOVE salt! They absorb it so well and the texture is much better with flakier salt.
- Sour Cream – I used a lactose free version, but you can use any good quality thick sour cream.
- Fresh Chives – Finely chop your chives for an even texture throughout the dip, the flavor of the chives will really make a huge difference!
- Garlic Powder – You can also use fresh garlic for this, but I prefer the garlic powder. It is less chopping, and doesn’t overpower with too much garlic flavor.
- Salt – Again, I like to use kosher salt for this.
- Black Pepper – The black pepper is a great compliment to the salt and chives.
- Lemon Juice – The lemon juice is essential here because it really brightens up the dip and adds SO much flavor, without being overpowering.
How to Make Crispy Smashed Potatoes
Step 1 – BOIL THE POTATOES
Fill a large pot with water and bring to a boil. Generously salt the water and add the potatoes. Boil them for 15-20 minutes, until it is easy to insert a fork into the potato. Once done boiling, drain and let them cool for about 5 minutes. Meanwhile, preheat the oven to 425 degrees.
Step 2 – MAKE THE DIP
While the potatoes are boiling, make the dip. Combine all of the dip ingredients into a bowl and whisk with a fork until evenly combined. Set it in the fridge to let the flavors come together until you are ready to serve.
Step 3 – SMASH THE POTATOES
Prep a large baking sheet by lightly spraying the surface with cooking spray. Then arrange the potatoes on the baking sheet and use the bottom of a glass to gently press down on the potatoes until they are about ¼-inch thick. Then lightly spray the tops of the smashed potatoes with cooking spray and season with a pinch of flaky salt.
Step 4 – BAKE UNTIL CRISPY
Bake the potatoes in the oven at 425 degrees for 30-40 minutes. I recommend you flip them halfway through, but that is optional. In the end, you want the potatoes to be golden brown and crispy on the edges.
Step 5 – SERVE!
Transfer to a plate and serve with sour cream and chive dip, or drizzle the dip on top for an impressive presentation!
What to Serve with Smashed Potatoes
These delicious little crispy potatoes would go perfectly with your favorite protein recipe! I suggest my Chicken Satay with Thai Coconut Sauce, Sheet Pan Salmon and Green Beans, or my Crispy Baked Chicken Wings for game day!
Storage Tips
Smashed potatoes are best served immediately because they will be the most crispy when they are right out of the oven. But if you make them ahead of time, or have leftovers, then you can store them in an airtight container for 3-4 days.
To reheat: I would reheat them in the oven to bring back some of the crispy texture. The microwave will make them soggy. Just place them in an even layer on a baking sheet and bake them at 400 degrees for about 10 minutes, until heated through.
Tips for the Crispiest Potatoes
- You need a very hot oven to get crispy potatoes! Make sure that your oven is all the way preheated before you put the potatoes in.
- Don’t boil your potatoes too long, you don’t want them to completely fall apart and be mushy when you smash them. You just want them to be soft.
- When you drain the potatoes after boiling, make sure you let them sit for a few minutes to dry. Excess moisture will prevent them from getting crispy in the oven.
- Make sure you give the potatoes room on the baking sheet when you roast them. Don’t let them overlap because they will just steam and not get crispy.
These are a perfect side dish or appetizer, and I think it would be fun to mix it up on Thanksgiving and make these instead of mashed potatoes. I know, gasp! They are not only a beautiful dish to serve your family, but they are absolutely delicious!
Smashed Potatoes with Sour Cream & Chive Dip
Ingredients
- 1½ lbs small yukon gold potatoes (or any type of smaller sized potato)
- 1/2 tsp kosher salt
- olive oil cooking spray
Sour Cream & Chive Dip
- 1 cup sour cream (I used a lactose free version)
- 1/2 cup fresh chives finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- BOIL THE POTATOES – Fill a large pot with water and bring to a boil. Generously salt the water and add the potatoes. Boil them for 15-20 minutes, until it is easy to insert a fork into the potato. Once done boiling, drain and let them cool for about 5 minutes. Meanwhile, preheat the oven to 425 degrees.
- MAKE THE DIP – While the potatoes are boiling, make the dip. Combine all of the dip ingredients into a bowl and whisk with a fork until evenly combined. Set it in the fridge to let the flavors come together until you are ready to serve.
- SMASH THE POTATOES – Prep a large baking sheet by lightly spraying the surface with cooking spray. Then arrange the potatoes on the baking sheet and use the bottom of a glass to gently press down on the potatoes until they are about ¼-inch thick. Then lightly spray the tops of the smashed potatoes with cooking spray and season with a pinch of flaky salt.
- BAKE UNTIL CRISPY – Bake the potatoes in the oven at 425 degrees for 30-40 minutes. I recommend you flip them halfway through, but that is optional. In the end, you want the potatoes to be golden brown and crispy on the edges.
- SERVE – Transfer to a plate and serve with sour cream and chive dip, or drizzle the dip on top for an impressive presentation!
Looking for more potato recipes?
- Stuffed Red Potatoes with Barbecue Chicken & Goat Cheese
- Green Bean Potato Salad
- Caramelized Apple, Onion & Sweet Potato Hash
I made these tonight! They were so good! I’ll definitely be making them again 🙂
Aw yay! I’m so glad you liked them!