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smashed potatoes with sour cream

Smashed Potatoes with Sour Cream and Chive Dip

This recipe pairs smashed potatoes with a tangy, refreshing sour cream and chive dip. Boiled baby potatoes are smashed, seasoned, and then roasted to perfection.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 ½ pounds petite gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • ¼ teaspoon black pepper

Sour Cream and Chive Dip

  • 1 cup sour cream
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh chives chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice

Instructions

  • Preheat oven to 425 degrees F. Wash potatoes thoroughly.
  • Place potatoes in a large pot of salted water. Bring to a boil and cook for 20 minutes, until fork tender. Drain and let them cool slightly.
  • Lightly grease a sheet pan with olive oil. Place boiled potatoes onto the pan, spaced apart.
  • Use the bottom of a glass and gently smash each potato. Flatten the potatoes to about a ¼ inch thickness.
  • In a small mixing bowl, combine the olive oil, garlic powder, onion powder, salt, and pepper. Brush half of the mixture over the smashed potatoes.
  • Place pan in a preheated oven and bake for 15minutes. Flip the potatoes, brush with the remaining olive oil mixture, and continue to bake for 15 more minutes, until golden brown and crispy.
  • Garnish with additional sea salt and fresh herbs, if desired.

To Make the Sour Cream and Chives Dip

  • In a small mixing bowl, add sour cream, onion powder, garlic powder, salt, pepper, chopped chives, and lemon juice. Mix well to combine. Refrigerate for up to 7 days.