Crispy Smashed Potatoes

 We love these potatoes! A few extra steps, but worth it. We also make a sour cream dipping sauce for them. That recipe will be at the end. Enjoy! 

Ingredients

• 1 1/2 pounds baby yellow potatoes, washed (24 oz.)
• 2-3 Tablespoons olive oil
• 1/2 teaspoon salt or, to taste
• 1/4 teaspoon pepper or, to taste
• Optional garnish: 1-2 Tablespoons fresh herbs cilantro, parsley, dill, thyme, or rosemary!, red pepper flakes, fresh black pepper, or flaky sea salt.

Instructions

1.  Preheat & Prep. To start, preheat the oven to 400 degrees F. Lightly grease a sheet pan with a tiny bit of the oil or some spray oil.

2.   Prep Potatoes. After washing the potatoes well (don’t peel them!),  add potatoes to a large saucepan and add enough water to cover potatoes with 1 inch of water. (The level of the water should be 1 inch above the level of the potatoes.) 

3.  Boil Potatoes. Bring to a boil over medium high heat. Reduce heat to medium and keep at a boil for 15-20 minutes, or until they can be easily pierced with a knife. (aka fork tender)

4.  Smash Potatoes. Drain potatoes well and spread out on the prepared baking sheet. Use a large fork or the bottom of a sturdy glass to smash each potato to about 1/2″ thickness. The potatoes should be tender enough to smash easily!

5.   Season Potatoes. Arrange smashed potatoes so that they don’t touch. More air circulation = crispier potatoes! Depending on the size of your potatoes, you may need to use two baking sheets. (I use 2!)  If so, try to split the potatoes evenly between the baking sheets. Brush the tops of the potatoes with the remaining olive oil. Sprinkle generously with flaky sea salt and black pepper. 

6.  Bake Potatoes in preheated oven at 400 degrees for 25-30 minutes, or until the bottoms are crispy and the tops are golden brown. Don’t flip them during the cooking process. If you’ve used two baking sheets, rotate them between the racks in the oven halfway through to promote even browning. 

7.  Serve & Store. Garnish with fresh herbs or additional seasonings, as desired. Enjoy potatoes hot with your favorite dip as an appetizer, or a side dish to your favorite dinner. Store leftover potatoes in an airtight container in the fridge 2-3 days. You can crisp them back up in the oven for a few minutes, or pop them in the air fryer!

Notes

• • Tricks For MAXIMUM Crispiness.For the crispiest smashed potatoes, you want to keep a few things in mind. First, make sure not to skimp on the oil or butter you’re using. This will help you achieve those delicious crispy edges. Second, don’t crowd the potatoes! The better the air can circulate around them, the crispier they’ll be. If they’re too close together, they’ll just steam.

  
  

  Recipe from One Lovely Life
  
  
  SOUR CREAM DIPPING SAUCE
  Ingredients

  Sour cream: 1 cup (full-fat works best for a rich dip).
  Mayonnaise: ¼ cup (adds stability and extra creaminess).
  Fresh chives: ½ cup, finely chopped.
  Garlic: 1 clove, minced or grated (or use ½ teaspoon garlic powder).
  Lemon: 1 teaspoon grated lemon zest and 1 tablespoon lemon juice for brightness.
  Salt and pepper: To taste. 

  Instructions

  Mix the base: Combine the sour cream and mayonnaise in a small bowl. Whisk until smooth.
  Add flavor: Stir in the chopped chives, minced garlic, lemon zest, and lemon juice.
  Season: Add salt and black pepper to taste.
  Chill: Place the dip in the refrigerator for 15 to 30 minutes before serving to let the flavors blend.