Crispy Smashed Potatoes with Chive Sour Cream
If you’re craving a cozy side that’s irresistibly crispy on the outside and fluffy inside, these smashed potatoes with chive sour cream are about to become your new favorite. They’re simple to make, perfectly golden, and finished with a cool, tangy dip that takes them over the top.
Ingredients
For the Potatoes:
- 1 1/2 to 2 lbs small potatoes
- 3 tbsp olive oil
- Salt & pepper
- Garlic powder optional
- Fresh herbs or cheese optional
For the Chive Sour Cream:
- 1 cup sour cream
- 2 –3 tbsp chopped fresh chives
- Pinch of salt
- Optional: squeeze of lemon or tiny bit of Dijon mustard
Instructions
- Boil potatoes in salted water until fork-tender (15–20 mins).
- Preheat oven to 425°F. Line or grease baking sheet.
- Drain and let cool slightly.
- Smash potatoes gently with glass or masher.
- Drizzle with olive oil and season with salt, pepper, garlic, etc.
- Bake for 25–30 mins until golden and crispy.
- Meanwhile, stir together sour cream, chives, and salt for dipping.
- Serve hot potatoes with chilled chive sour cream on the side.
Servings: 4