Crispy Smashed Potatoes with Sour Cream
Crispy Smashed Potatoes with Sour Cream are what potato dreams are made of! Crispy on the outside, soft inside and served with a dollop of garlic cheddar sour cream dip on top.
Servings: 4
Ingredients
- 1 1/2 lbs. Yukon gold potatoes about 6-8 potatoes**
- 2 tbsp olive oil
- salt and pepper
- fresh parsley for serving
For the garlic cheddar sour cream dip:
- 1 cup sour cream
- 2/3 cup cheddar cheese grated
- 1/2 tsp garlic powder
- 1/4 tsp salt or more to taste
- black pepper to taste
Instructions
- Bring a large pot of water to boil and add the potatoes. Cook until fork tender, about 15-20 minutes. Drain potatoes and set aside.
- Preheat the oven to 425°F and lightly grease a baking sheet. Add the potatoes onto the baking sheet and, using the back of a glass, smash the potatoes down until they’re about ¼” thick. Brush the potatoes with the olive oil, then sprinkle with salt and pepper.
- Bake in the oven for about 20-30 minutes, depending on the size of the potatoes, until they’re crispy and golden.
- While the potatoes are baking in the oven, add all of the dip ingredients to a medium bowl and whisk together.
- To serve, add a dollop of the dip overtop each smashed potato and top with fresh parsley or additional chopped chives. Enjoy!
Notes
*Calories are per serving and are an estimation.
**Choose potatoes on the smaller side so they’re easier to smash.
Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 33g | Protein: 9g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 53mg | Sodium: 297mg | Potassium: 807mg | Fiber: 4g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 34mg | Calcium: 212mg | Iron: 1mg
