Crispy Smashed Potatoes
Small potatoes boiled until tender, smashed flat, then roasted until shatteringly crispy on the outside with a fluffy interior. Topped with sour cream and herbs.
Ingredients
- 2 lbs baby or new potatoes
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp garlic powder
- 1/2 cup sour cream
- 2 tbsp fresh chives, finely chopped
Instructions
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1
Preheat oven to 450 degrees F. Boil 2 lbs baby or new potatoes in salted water for 15-20 minutes until fork-tender.
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2
Drain and cool 5 minutes. Spread on a parchment-lined baking sheet.
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3
Flatten each potato to about 1/2 inch thick with the bottom of a glass. Cracking is fine.
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4
Drizzle with 4 tbsp olive oil and season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder.
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5
Roast 20-25 minutes until deeply golden and crispy on the edges and bottom.
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6
Top with 1/2 cup sour cream and 2 tbsp finely chopped fresh chives. Serve immediately.