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!
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!
Tried this recipe?Let us know how it was!