Move over potato salad, Sour Cream and Onion Smashed Potatoes are here to win over the masses. With a delicious, onion-y sour cream base and incredibly crunchy (yet still somehow soft) potatoes on top – this dish will please even the picky eaters in the bunch.
If you’ve never had smashed potatoes before, you are in for a treat. It seems like recipes for them are popping up everywhere lately, but we already had this recipe tested and it’s too good to not share. The first time we encountered them was in a Jamie Oliver cookbook several years back, so they’ve been around for quite some time.
The idea is that you simply boil some baby potatoes until they are tender, but not falling apart, then drain and smash before coating in oil and finally baking. The exterior becomes crisp and crunchy, while the inside stays fluffy and soft. You can flavour them however you want, but we couldn’t resist trying the classic potato chip flavour: sour cream and onion.
These taste amazing!! So SO good, and surprisingly like the chip flavour we were aiming for! We really hope you guys give this a try at your next BBQ. And please be sure to let us know if you enjoy it by tagging us on Instagram or on Facebook!
Sour Cream and Onion Smashed Potatoes
Crunchy roasted potatoes with a delightfully soft interior, served over a sour cream buttermilk dressing in the classic potato chip flavour.
- 2 pounds baby potatoes (yukon gold are best)
- 1/3 cup coarse salt
- 1/4 cup extra virgin olive oil
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper, to taste
- 2 tbsp fresh dill, chopped small
- 1/4-1/2 tsp salt and pepper, plus more for the potatoes
- 1/4 cup chives, chopped small
Preheat oven to 450F. In a large saucepan, add 1/3 cup salt, the potatoes and roughly 2 liters of cold water, enough to cover potatoes by an inch. Bring to a boil, then boil for 10-15 minutes, until potatoes are fork tender but not falling apart. Length of time will depend on the size of your potatoes.
Drain the potatoes in a colander and leave for a couple of minutes to cool. Dump the potatoes onto a baking sheet, then using a flat bottom plate or another baking sheet, press down on the potatoes to "smash" them. Drizzle with 1/4 cup olive oil, rubbing the oil into the potatoes, sprinkle with salt and pepper, then roast for 30-40 minutes, until nice and crunchy and browned.
While the potatoes roast, mix together the remaining ingredients, except for the chives. Taste and adjust the seasoning. Serve the smashed potatoes on a platter, with the sour cream sauce spooned over top and sprinkled with the chopped chives.