Smashed Potatoes with Sour Cream and Chive Dip

Smashed potatoes with sour cream and chive dip are the ultimate comfort food—crispy on the outside, fluffy on the inside, and perfectly paired with a creamy, tangy sour cream and chive dip. Whether you’re looking for a crowd-pleasing side dish or a snack to share, this simple yet flavorful recipe will quickly become a favorite. Best of all, it’s easy to make with just a handful of simple ingredients!

Potatoes are without a doubt, my favorite food. There are so many potato recipes out there. I really love the simplicity and ease of the traditional mashed potatoes recipe or a plain baked potato with tons of melted butter and lots of sour cream. 

Most potato recipes are pretty simple, and you’ll occasionally find a more involved and difficult recipe. But this smashed potato recipe is super simple and less work than you might think! 

Why You’ll Love These Crispy Smashed Potatoes with Sour Cream & Chive Dip

• Crispy and Creamy Combo: The contrast of crispy, golden potatoes with the smooth sour cream dip is irresistible.
• Versatile Side Dish: This dish complements any meal, from grilled meats to roasted vegetables, or it can be served as a savory snack.
• Easy to Make: With minimal prep and ingredients you probably already have on hand, this is a hassle-free recipe.
• Nutritional Benefits– potatoes contain antioxidants and supply beneficial vitamins and minerals.

What You Will Need to Make Smashed Potatoes with Sour Cream & Chive Dip

You will need the following ingredients:

• Potatoes– petite potatoes work best for smashed potatoes. Yukon golds or other gold potatoes are ideal, but baby red potatoes work well too. 
• Onion Powder
• Garlic Powder
• Salt- I used sea salt, but kosher salt works too!
• Pepper- ground black pepper
• Oil– olive oil works best for crisping up the potatoes
• Sour Cream
• Chives– fresh chives are what this recipe calls for
• Lemon Juice– I used freshly squeezed lemon juice, but you can also use bottled lemon juice.

You will need the following supplies to Make Smashed Potatoes with Sour Cream and Chive Dip

• Pot– to boil potatoes
• Cutting Board- to finely chop the fresh chives.
• Knife- for chopping
• Measuring cup and spoons
• Mixing Utensil – a small whisk works best to mix the sour cream and chive dip
• Sheet Pan– you’ll want a large sheet pan to make sure you have plenty of room to space the potatoes apart.
• Pastry Brush- for brushing oil onto the potatoes.
• Glass or potato masher– for smashing the potatoes

How to Make the Perfect Smashed Potatoes with Sour Cream and Chive Dip

To get that crispy exterior, you’ll first boil the potatoes until tender, then smash them flat and bake them to perfection. Let’s break down the process step by step.

Wash and Boil the Potatoes

First, thoroughly wash the potatoes.

Add the potatoes to a pot of cold water. Season the water with a generous amount of salt. 

Boil the potatoes in the salted water on high heat until potatoes are fork tender.

Smash the Potatoes

Place the boiled potatoes on an oiled baking sheet.

Grab a potato smasher, or a glass to smash the potatoes. I prefer to use the bottom of a glass.

Smash the potatoes to about a 1/4 inch thickness.

Brush with Seasoned Olive Oil

To a small bowl, combine the olive oil along with the onion powder, garlic powder, salt, and pepper.

Brush the potatoes with half of the olive oil mixture.

Bake the potatoes for 15 minutes, flip them, and then brush on the remaining oil. Return potatoes to the oven and continue to bake.

Making the Sour Cream and Chive Dip

To a small mixing bowl, add all of the ingredients for the dip and mix well with a whisk.

Serving Smashed Potatoes with Sour Cream and Chive Dip

I love to serve these smashed potatoes alongside grilled steaks, or any other favorite proteins. These little guys are also fantastic by themselves, topped with the garlic chive sour cream mixture, and topped with a little bit of crispy bacon! The best part about this recipe is that the smashed potatoes have such a rich flavor, there’s really no wrong way to eat them!

Storage Instructions for Smashed Potatoes and Sour Cream and Chive Dip

These Smashed Potatoes are best eaten fresh. If you have any leftovers, refrigerate for up to 3 days.

To reheat, place them back in the oven. This will allow them to crisp back up and not be soggy.

Store any leftover sour cream dip in the fridge for up to 1 week.

F.A.Q’s

What are smashed potatoes?

Smashed potatoes are boiled baby potatoes that are gently flattened, seasoned, and then roasted in the oven until crispy. They’re a cross between mashed potatoes and roasted potatoes, combining the creamy texture of the inside with the crispy exterior.

What type of potato works best for smashed potatoes?

Petite (baby) Yukon gold or red potatoes are ideal. They’re small, cool quickly, and have a nice consistency when cooked. Fingerling potatoes would work well also.

How do I make extra crispy potatoes?
To make sure your potatoes are extra crispy, be sure to drain the potatoes well after they are finished cooking. Also, be sure to give them plenty of space on the sheet pan.

Do I need to peel the potatoes?

There’s no need to peel the potatoes. If you were to peel the potatoes, you most likely would not have great results. The skin helps to hold the potatoes together while roasting.

Can I use a different seasoning blend for smashed potatoes?

Yes! Smashed potatoes are such a versatile recipe. Fresh herbs, red pepper flakes, and parmesan would be excellent choices.

Can I cook smashed potatoes in the air fryer?

Yes, you can! After you smash the potatoes, transfer them to an air fryer basket. Give them a good coat of the olive oil mixture and air fry at 400 degrees for 15-20 minutes, flipping halfway through.

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