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.