Fluffy, soft Crispy Smashed Potatoes Recipe, a healthier version of traditional smashed potatoes. Serve as an appetizer or side dish for St. Patrick’s Day!

Friends, perfect for St. Patrick’s Day, our new favorite potato recipe – crispy smashed potatoes, served with a sour cream and chive dip!

You may also want to try this Colcannon Irish Potatoes with Bacon dish!

Crispy Smashed Potatoes Recipe

Crazy crispy and so full of flavor, these potatoes are large, smashed French fries that don’t require a bath in hot oil—delicious and healthy-ish!

I’d say MUCH better than a French fry, but … if you love fries, please check out my FRY BOARD!

Crispy Smashed Potatoes with Sour Cream and Chive Dip

These Crispy Smashed Potatoes are not your average side dish! They also make a great appetizer drizzled, and we love them served with a Sour Cream and Chive Dip.

Ingredients for Sour Cream Chive Dip

  1. White vinegar, simmered and reduced
  2. Fresh chives
  3. Sour cream or creme fraiche

For the dip, in a small bowl, combine the reduced vinegar, chives, and sour cream. Mix, salt to taste, then refrigerate until ready to use!

What to serve at a St. Patrick’s Day Dinner

The results of entertaining are connection and deeper relationships with others. It’s great to make new friends, to visit with old friends, and really, if you have a family, it’s one of the greatest gifts that you can hand down to your children: the gift of a hospitable heart.

How about cooking an Irish dinner this month, where you invite the neighbors?

Pastrami Irish Mac and Cheese

Best IRISH Pub Salad

Fresh Soda Bread Recipe

Serve an Irish Cream Shake for dessert!

Get to know your neighbors

We’ve loved getting to know some of our neighbors! Community for sure makes a place a home. Community is also hard to build. We know, because we’ve lived in our tiny town for almost 4 years now. Paul and I were talking the other day about how we just now feel that we have quite a network of wonderful people in our lives, here in our little neighborhood.

Honestly, I never dreamed it would take that long!

Yes, we’ve invited. And reciprocation doesn’t always happen. Yes, some relationships click over others.

And then moving to our new fixer upper, in a way we’ve had to start over. But we’ve been blessed with the best “new” neighbors, and we still hang with our old ones who lived about 10 feet from our home, corner to corner. We just can’t get away from each other! HA.

Creating community takes work. And sometimes it gets messy. But it’s worth it. It’s worth the investment. And we always learn a lot about ourselves in the process.

Happy hosting!

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Crispy Smashed Potatoes with Sour Cream and Chive Dip

This recipe is great as a St. Patricks day appetizer or as a side dish! Essentially, these potatoes are large smashed French fries that don’t require a bath in hot oil—delicious and healthy-ish!

Ingredients

  • 2 lbs baby red and yellow potatoes, 1-1/2 to 2 inches in diameter
  • Kosher salt and pepper to season
  • 1/2 cup extra-virgin olive oil, plus more
  • 1/3 c white vinegar, simmered and reduced to about 1/8 c, cooled
  • 1/4 c fresh chives, finely chopped
  • 3 oz sour cream or creme fraiche

Instructions

  • Preheat oven to 450 degrees.
  • For the dip, in a small bowl, combine the reduced vinegar, chives, and sour cream. Mix, salt to taste, then refrigerate until ready to use.
  • Simmer potatoes: In a large sauce pan, bring water to a boil with 2 Tbsp salt, then add potatoes and cover with a lid. Reduce heat to a simmer and simmer potatoes, for 30 minutes, or until a toothpick can puncture through and the center is tender—make sure to not overcook.
  • Smash the potatoes: Place a sheet of parchment over a countertop or cutting board, then using the back of a plate or another flat, smooth surface, press the potatoes down until they are about 1/2-inch thick.
  • Bake the potatoes: Line two large baking sheets (or one sheet if you need to work in batches) with foil. Brush the bottoms with olive oil, then place potatoes on top. Brush the tops with more oil and pepper—I don't use salt yet, to avoid drawing out water while baking. Bake for 27-30 minutes, or until potatoes reach desired crispiness and brownness.
  • When potatoes have crisped up, remove them from the oven, gently sprinkle with salt, and serve warm with Sour Cream and Chive Dip.
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