Crispy Smashed Potatoes with Herby Sour Cream
Servings: 2 people
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!