Crispy Smashed Potatoes with Chive Sour Cream
Crispy Smashed Potatoes with Chive Sour Cream
These potatoes deliver the best of both worlds: creamy, starchy center and crisp, golden edges. To smash, place the back of a wide spatula over each potato, and then press with the heel of your hand.
Ingredients
- Cooking spray
- 2 1/2 pounds small red potatoes
- 3 tablespoons extra-virgin olive oil divided
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup light sour cream
- 1/4 cup chopped chives
Instructions
Preheat Oven and Coat Pans
- Preheat oven to 500°.
- Place oven racks in upper and lower thirds of oven.
- Coat 2 jelly-roll pans with cooking spray.
Microwave and Smash Potatoes
- Place potatoes on a microwave-safe plate; microwave at HIGH for 8 minutes or until tender.
- Place potatoes in a bowl.
- Add 2 tablespoons oil, salt, and pepper; toss to coat.
- Divide potato mixture evenly between prepared pans.
- Using a spatula, flatten potatoes to about 1/2-inch thickness.
Bake Smashed Potatoes
- Brush potatoes with remaining 1 tablespoon oil. Bake at 500° for 10 minutes.
- Turn potatoes; rotate pans from front to back and top to bottom.
- Bake at 500° for 10 minutes or until browned and crisp.
- Place potatoes on a serving platter.
Mix Sour Cream and Chives and Serve
- Combine the sour cream and chopped chives in a small bowl, stirring with a whisk.
- Serve sour cream with potatoes.
Notes
Found online at: https://www.myrecipes.com/recipe/crispy-smashed-potatoes