Crispy Smashed Potatoes With Sour Cream
The smashed potato is one of the great underrated techniques. You boil a potato until tender, smash it flat, then roast it until the edges are lacey and crisp while the inside stays fluffy. Four ingredients, two steps, and you'll make these every week once you know about them.
What You Need
- 1.5 lbs small potatoes, baby or fingerling
- 3 tablespoons olive oil
- 3 tablespoons sour cream
- 2 cloves garlic, minced
How to Make It
- 1
Boil potatoes in heavily salted water until completely tender when pierced with a fork, about 15–20 minutes. Drain and let steam dry for 5 minutes.
- 2
Arrange on a baking sheet. Use the bottom of a glass or a fork to smash each potato to about half an inch thick. Drizzle generously with olive oil and season with salt.
- 3
Roast at 425°F for 25–30 minutes until the edges are deep golden and crispy. Mix garlic into sour cream. Serve potatoes hot with garlic sour cream on the side.
