Description
These crispy smashed potatoes are perfectly crunchy on the outside and fluffy on the inside, served with a delicious herbed sour cream for the ultimate side dish.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup sour cream
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C).
- Boil the baby potatoes in salted water for about 15-20 minutes until fork-tender. Drain and let cool slightly.
- On a baking sheet, arrange the potatoes and gently smash each one with a fork or the bottom of a glass until flattened.
- Drizzle olive oil over the smashed potatoes and sprinkle with salt, black pepper, garlic powder, and onion powder.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
- While the potatoes are baking, prepare the herbed sour cream by mixing sour cream, chives, parsley, and lemon juice in a bowl. Season with salt and pepper to taste.
- Once the potatoes are crispy, remove from the oven and serve hot with the herbed sour cream on the side.
Notes
- For extra flavor, consider adding grated parmesan cheese to the smashed potatoes before baking.
- Feel free to substitute the herbs in the sour cream with your favorites, such as dill or thyme.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 10
Keywords: crispy smashed potatoes, herbed sour cream, potato side dish, vegetarian recipes, easy potato recipes