Crispy Smashed Potatoes with Sour Cream never looked (or tasted) so good! These golden potatoes are roasted to perfection and served over a creamy, flavourful sour cream base—an easy, crowd-pleasing side dish you’ll want on repeat.
There’s a reason crispy smashed potatoes were all the rage on TikTok a couple of years ago—and honestly, it’s a very good one. They’re the best of both worlds: soft and fluffy on the inside like a mash, but smashed flat for those irresistibly crispy, golden edges. It’s a combo that just cannot be beat!
When I first posted my garlic butter smashed potato recipe on—hey, what do you know—TikTok, it had a little moment in the spotlight. The video ended up being one of my most viral ever, racking up nearly 4 million views to date! That’s a lot of people wanting to know how to make crispy smashed potatoes… am I right?!
Since that recipe was such a hit, I knew I had to keep the smashed potato train rolling—trying out different twists, flavours, and toppings as I went. Because let’s be honest: once you’ve had crispy smashed potatoes, there’s just no going back. Thanks, TikTok—you were definitely on to something!
And that’s where this version comes in—plated crispy smashed potatoes with a creamy sour cream base. Think of it as an elevated, restaurant-worthy take on the viral favourite. Bold seasoning, perfectly crisped edges, and that cool, tangy layer of sour cream underneath? Yeah… this one’s a showstopper.
These babies make a great appetizer, side dish, or snack. They’re crispy, creamy, totally addictive—and fancy enough to impress, but easy enough for a lazy weeknight. Spoon that tangy sour cream mixture on the plate, pile on the golden smashed potatoes, and finish with a sprinkle of chives… chef’s kiss.
I mean, if you’re gonna smash something, let it be these.
(P.S. Wanna see the OG viral version? Watch it here on TikTok.)
WHAT YOU’LL NEED TO MAKE SMASHED POTATOES WITH SOUR CREAM
This isn’t your average side of potatoes! These plated crispy smashed potatoes with sour cream are the ultimate comfort food-meets-gourmet kind of side. Perfectly crispy baby potatoes are seasoned to perfection, then layered over a tangy, creamy sour cream mixture for a restaurant-style presentation that’s shockingly easy to pull off. Whether you’re serving guests or treating yourself, this dish delivers on crunch, creaminess, and flavour in every bite. Here’s what you’re gonna need to make it in a little bit more detail:
FOR THE CRISPY SMASHED POTATOES
- Baby Potatoes: Baby potatoes (like Yukon Gold or red potatoes) are ideal because they’re small, cook quickly, and have thin skins that crisp up beautifully. Yukon Golds give a buttery texture, while red potatoes are slightly waxier and hold their shape well.
- Olive Oil: Helps the potatoes crisp up in the oven and adds a rich, slightly fruity flavour. Use a good-quality extra virgin olive oil for the best results. However, a different kind of oil (such as avocado) also works, if you prefer to use that instead.
- Garlic Powder: Gives a warm, savory base flavour that complements the potatoes without burning (as fresh garlic sometimes can in high-heat roasting).
- Onion Powder: Adds depth and a subtle sweetness to balance the savory flavours. It also enhances the roasted flavour of the skins.
- Smoked Paprika: Adds a hint of smokiness and a beautiful red-gold colour to the crispy potato edges.
- Salt and (Freshly Cracked) Pepper: Essential for balancing all the flavours. Don’t skip the freshly cracked pepper—it adds just the right touch of spice and aroma.
- Chives: Bring a pop of colour and a mild oniony flavour that ties everything together. Plus, they make the final dish look as good as it tastes. If you don’t have any on hand, fresh chopped parsley or sliced green onions will work in a pinch!
FOR THE CREAMY-TANGY SOUR CREAM BASE
- Sour Cream: Pairs perfectly with the crispy potatoes. It adds coolness to balance the hot, crispy texture. You can use Greek yogurt instead if you want to keep things on the lighter side.
- Mayo: This may sound unexpected, but it adds extra creaminess and a slight richness that helps the mixture feel luscious without being too heavy. Feeling adventurous? Check out my quick and easy recipe for homemade mayo!
- Dijon Mustard: Adds a tangy sharpness that cuts through the richness and wakes up the flavour. Dijon gives a more refined flavour than yellow mustard.
- Lemon Juice: Brings brightness and a fresh acidity that enhances the other ingredients and keeps the sour cream mixture from feeling too heavy.
- Garlic: Fresh garlic adds a punchy, aromatic bite to the creamy mixture. Just one clove goes a long way.
- Smoked Paprika: Echoes the flavour used on the potatoes, helping tie the two layers together with a subtle smokiness.
- Salt and Pepper: Season to your liking for balance. The creaminess of the base needs a touch of salt to really shine.
HOW TO MAKE SOUR CREAM SMASHED POTATOES (KEY TIPS)
You can find full instructions for how to make these crispy smashed potatoes with creamy sour cream in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose the right potatoes. Go for small baby Yukon Gold or red potatoes—they’re ideal for smashing because they have thin skins that crisp beautifully and creamy interiors that hold up well when flattened.
- Boil until just fork tender. Don’t overcook! Boil until just fork-tender (about 12-15 minutes). If they’re too soft, they’ll fall apart when you smash them.
- Dry the potatoes well. After boiling, drain and let the potatoes sit for a few minutes to steam-dry. Excess moisture = less crispiness.
- Smash gently. Use the bottom of a glass, a potato masher, or a spatula to press down just enough to flatten—you want craggy edges (they get crispy!) but not broken pieces. EXTRA TIP: Lightly spray whatever you’re using to smash the potatoes with some cooking spray to prevent the potatoes from sticking.
- Don’t skimp on the oil. Generously brush or drizzle olive oil over the potatoes before roasting. This helps them crisp and brown beautifully in the oven.
- Roast on high heat. Bake at 425°F (220°C) for 20–25 minutes, or until golden and crispy around the edges. EXTRA TIP: For max crispiness, don’t overcrowd the pan and use a preheated baking sheet or parchment.
- Make the sour cream base ahead. Letting the sour cream mixture chill for 20+ minutes helps the flavours meld and gives the garlic a chance to mellow.
- Plate it like a pro. Spread a spoonful of the creamy sour cream base on the plate or serving dish before placing the hot crispy potatoes on top—this contrast in textures is what makes the dish pop!
- Finish with fresh chives or herbs. Sprinkle chopped chives, parsley, or even green onions on top right before serving for a fresh, vibrant finish.
FREQUENTLY ASKED QUESTIONS
The main difference comes down to texture and technique. Smashed potatoes are boiled whole (usually baby potatoes), then gently flattened and roasted until crispy on the outside and fluffy on the inside. They keep their skins on and have a rustic, golden-brown crunch that makes them totally addicting. Mashed potatoes, on the other hand, are peeled, boiled until soft, then whipped or mashed with butter, cream, or milk until smooth and creamy. Think of smashed potatoes as the crispy, edgy cousin of the classic mashed—less formal, more texture, and a whole lot of flavour packed into every bite.
For smashed potatoes, you’ll want to boil baby potatoes for about 12 to 15 minutes, or just until they’re fork-tender. That means you should be able to slide a fork or knife into the center without much resistance, but they should still hold their shape.
If your smashed potatoes are falling apart, it’s usually because they were overcooked during boiling. When baby potatoes get too soft, they lose structure and become mushy, making them difficult to flatten without crumbling. To avoid this, boil them just until they’re fork-tender but still firm in the center—you should be able to pierce them with a knife without them breaking apart. PRO TIP: Let them steam-dry for a few minutes after draining. Excess moisture can make the interiors too soft and delicate. And when it’s time to smash, press gently—you want craggy edges, not potato mash. EXTRA TIP: Lightly spray whatever you’re using to smash the potatoes with some cooking spray to prevent the potatoes from sticking.
Smashed potatoes are incredibly versatile and pair beautifully with just about anything. They’re the perfect side dish for grilled or roasted meats like steak, chicken, or pork chops. They also go great with saucy mains like roast beef, meatballs, or pan-seared salmon. For a vegetarian option, try serving them alongside sautéed greens, roasted vegetables, or a hearty grain salad. And if you’re going for more of an appetizer vibe, you can dress them up with toppings like crumbled bacon, shredded cheese, or caramelized onions. The crispy texture and creamy interior make them a crowd-pleaser no matter what you serve them with!
Yes, you can definitely reheat smashed potatoes, and they’re still delicious the next day! To store them, let the potatoes cool completely, then transfer them to an airtight container and refrigerate for up to 3–4 days. When you’re ready to reheat, the best method is to pop them back into a 425°F (220°C) oven or toaster oven for about 10–15 minutes, or until they’re heated through and crispy again. You can also reheat them in an air fryer for even faster crisping. While microwaving is an option in a pinch, it tends to make them soft rather than crispy, so use the oven when you want to keep that satisfying crunch. PRO TIP: Be sure to store the sour cream mixture separately in the fridge—it’ll keep well for about 3–4 days and should be added fresh when serving.
LOVE THIS RECIPE? Then my recipe for garlic butter smashed potatoes is a must-try!
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LOVE THIS RECIPE? PIN IT FOR LATER!
SMASHED POTATOES WITH SOUR CREAM
Ingredients
FOR THE CRISPY SMASHED POTATOES
- 2 lbs Baby Potatoes (Yukon Gold or red potatoes work great)
- 3 tbsp Extra Virgin Olive Oil divided
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Smoked Paprika
- Salt and Freshly Cracked Pepper to taste
- Fresh Chives finely chopped, for garnish
FOR THE CREAMY SOUR CREAM BASE
- ½ cup Sour Cream
- 2 tbsp Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp Fresh Lemon Juice
- 1 Clove Garlic minced
- ½ tsp Smoked Paprika
- Salt and Freshly Cracked Pepper to taste
Instructions
- Place the baby potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them sit for a few minutes to cool slightly.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Once the potatoes are cool enough to handle, place them in a bowl. Drizzle with half the olive oil and half of the seasoning mixture. Toss them gently to coat evenly.
- Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato until it's flattened but still holds its shape. You can spray the bottom of whatever you're using to smash the potatoes lightly with cooking spray to prevent sticking. Drizzle with the remaining olive oil and other half of the seasoning mixture.
- Roast the smashed potatoes in the oven for 20-25 minutes, flipping halfway through, until they’re golden brown and crispy on the edges. Remove from the oven and set aside.
- While the potatoes are roasting, mix together the sour cream, mayonnaise, Dijon mustard, lemon juice, garlic, smoked paprika, salt, and pepper in a small bowl. Taste and adjust the seasoning as needed. Chill until ready to use.
- On individual plates (or on one big serving plate), spoon a generous amount of the creamy sour cream mixture in the center, spreading it evenly to create a smooth base layer.
- Carefully place the crispy smashed potatoes on top of the sour cream, arranging them artfully in a circular pattern or however you prefer. Garnish with a sprinkle of freshly chopped chives for a pop of colour and freshness.
Nutrition
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