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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.
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.
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.
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.
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!
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!
LET US KNOW IN THE COMMENTS IF YOU ENJOYED THIS RECIPE! AND TAG #FEDANDFULL