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.
Ingredients
- 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
Instructions
- 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.