SMASHED POTATOES WITH SOUR CREAM

smashed crispy potatoes piled on a plate on top of a creamy orange sauce, topped with fresh chopped chives

SMASHED POTATOES WITH SOUR CREAM

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.

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

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.

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