Crispy Smashed Potatoes with Herby Sour Cream
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When I first made these crispy smashed potatoes with herby sour cream, I was cooking for my clients in Lake Tahoe. They wanted an appetizer to enjoy while having cocktails outside their lakefront home. The only requirement was an easy finger food to enjoy outside. No one wants to be relaxing sitting on their patio chairs with a knife and fork situation. Sometimes you just wish to have finger food.
Like most of the random dishes I create, I went looking inside the stocked refrigerator and pantry and searched for ideas. I saw baby potatoes, that’s easy to pick up, and then this dish spiraled into creation.
The almighty potato
There are not too many people in this world that don’t like a potato. Whipped, baked, scalloped, smashed, and fried, the world is your potato! If you know what I mean, I’m pretty much a taker of all the above.
I wanted to make a potato dish that could easily be an appetizer, a side dish, and made with dairy or vegan.
For this dish, the recipe calls for sour cream, what I currently had on hand at the time, but you can use creme fraiche, yogurt, some sort of dairy-free sour cream alternative. My go-to dairy-free sour cream is from Kite Hill, it’s good! Or leave the “creamy” out and make it more of a vinaigrette situation.
As with all my recipes, you do you and get creative cooking with what you like or what you have on hand.
Salt + vinegar and sour cream + onion crispy smashed potatoes
Ohh, Lay’s potato chips, pretty much a staple of my childhood diet. My two go-to favorite flavors back then, salt + vinegar and sour cream + onion. If those two had a baby, then crispy smashed potatoes with herby sour cream are their love child.
Healthier, exciting, and a new way to cook crispy smashed potatoes
I used to just take raw potatoes, toss them with oil, and roast in the oven until they were crispy. Well, often, they were pretty flabby and dry to eat as well. We could do better. The trick that I’ve found? Boil your potatoes in salted water before roasting.
Salted boiled potatoes
By boiling your potatoes in salted water until tender but not soggy, then roasting the potatoes get caramelized, golden brown on the edges, and stay tender in the middle. It’s everything and a total game changer!
But what about the vinegar!
Boil the potatoes in water and a few splashes of apple cider vinegar. You get a nice tangy flavor to the potato. If vinegar is not your thing, leave it out, the dish will still be tasty.
My clients loved these little guys, fun to eat, and oh so tasty! So here is the recipe. I hope you enjoy these crispy smashed potatoes with herby sour cream dipping sauce. BOOM!
Crispy Smashed Potatoes with Herby Sour Cream
Ingredients
- 2 cups baby potatoes fingerlings or small Yukon golds can work as well
- 2 tbsp apple cider vinegar
- 1 tbsp salt
- 2 tbsp high heat cooking oil
- 2 tbsp parmesan cheese finely grated, if you like cheese
For the sauce
- 1 cups sour cream creme fraiche, yogurt, dairy-free sour cream, or dairy-free yogurt could work
- 2 tbsp thinly sliced chives you could use green onions too, or other herbs like fresh basil, thyme, parsley, dill could be added if you like
- Salt and freshly cracked pepper to taste
Instructions
- In a medium-sized pot, add potatoes, cover with cold water, apple cider vinegar, and salt.
- Turn the stovetop on medium-high heat and cook until the potatoes are fork-tender.
- When the potatoes are almost done cooking, preheat the oven to 425.
- Drain potatoes and place on a parchment-lined baking sheet until they are cool enough to handle.
- Once the potatoes have cooled slightly, smash with the palm of your hand or a mug of some sort.
- Toss the potatoes with the oil, a little salt, and freshly cracked pepper to taste.
- Add the potatoes to the oven and roast until crispy and caramelized for about 20-30 min.
- As the potatoes are roasting, prepare the sour cream sauce by getting all the ingredients in a mixing bowl.
- I recommend using fresh chives to keep that sour cream and onion feel, but use any herbs you have on hand or flavor combinations that you like!
- Once the potatoes are nice and crispy, add a dusting of parmesan cheese on top of the potatoes and roast for an additional 5 minutes. If you do not want to add cheese, completely fine without too.
- Once the potatoes are done, arrange the sauce on a platter and top with the warm potatoes. Add any additional herbs if you like and enjoy it!
Want to turn this dish into a meal? Try pairing it with a grilled steak or to keep it veggie our roasted cauliflower and chipotle chickpea salad.
LET US KNOW IN THE COMMENTS IF YOU ENJOYED THIS RECIPE! AND TAG #FEDANDFULL
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Crispy Smashed Potatoes with Herby Sour Cream