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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.

Course Side Dish
Prep Time 5 minutes
Cook Time 50 minutes
Servings 4 servings


  • 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


  1. 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.

  2. 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.

  3. 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.