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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.

55 minEasyServes 4240 cal/serving

AmericanSideStovetop and OvenVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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

  1. 1

    Preheat oven to 450 degrees F. Boil 2 lbs baby or new potatoes in salted water for 15-20 minutes until fork-tender.

  2. 2

    Drain and cool 5 minutes. Spread on a parchment-lined baking sheet.

  3. 3

    Flatten each potato to about 1/2 inch thick with the bottom of a glass. Cracking is fine.

  4. 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.

  5. 5

    Roast 20-25 minutes until deeply golden and crispy on the edges and bottom.

  6. 6

    Top with 1/2 cup sour cream and 2 tbsp finely chopped fresh chives. Serve immediately.

Questions

Can I make Crispy Smashed Potatoes dairy-free?

Yes. The dairy in this entry is 1/2 cup sour cream. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Crispy Smashed Potatoes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Smashed Potatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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