Crispy Smashed Potatoes

These crispy smashed potatoes hit the perfect balance of creamy fluffy centers and golden crunchy outsides. Using petite Yukon Gold or fingerling potatoes makes smashing easy and keeps the texture just right. Topped with a luscious garlic cheddar sour cream dip, this recipe brings a comforting twist to the classic potato side.

I first made these during a casual family dinner and was amazed at how a few simple steps made the potatoes taste like a restaurant favorite. Now they are a staple whenever friends come over.

Ingredients

• 1.5 pounds petite Yukon Gold or fingerling potatoes: these are small and waxy with thin skins perfect for smashing and baking
• 3 tablespoons salted butter: melted adds richness and crispness when baked
• 2 tablespoons extra-virgin olive oil: enhances flavor and helps potatoes brown evenly
• 1 teaspoon salt: essential for seasoning and bringing out flavors
• 1/2 teaspoon pepper: gives a hint of warmth to balance the richness
• Fresh parsley, chopped: adds a fresh herbal brightness for garnish

Garlic Cheddar Sour Cream Dip

• 8 ounces sour cream: creamy base that complements the crispy potatoes
• 3/4 cup cheddar cheese, grated: sharpness and melty texture adds depth
• 1 garlic clove, minced or 1/4 teaspoon garlic powder: provides aromatic punch
• 1/2 teaspoon garlic salt: boosts the savory garlicky notes
• 1/4 teaspoon pepper: balances the dip’s flavors with mild heat

Step-by-Step Instructions

Simplicity in Prep:

Place the petite potatoes in a large pot and cover with water. Bring to a boil over high heat and cook for about 20 to 25 minutes until fork-tender. The potatoes need to be soft enough to smash without falling apart. Smaller potatoes like Yukon Gold are ideal for this step.

Release Steam and Preheat:

Drain the potatoes and let them sit in a colander for 5 minutes to release steam. Meanwhile, preheat the oven to 425 degrees Fahrenheit to ensure it’s hot enough to crisp the potatoes beautifully.

Smash with Care:

Transfer the potatoes to a large baking sheet. Using the bottom of a glass, gently press down on each potato until it flattens but stays intact. This breaks the skin and creates extra edges for crisping.

Season and Butter:

Drizzle the smashed potatoes with melted salted butter and olive oil. Sprinkle evenly with salt and pepper to season every bite.

Bake to Perfection:

Place the baking sheet in the preheated oven and bake for 35 to 45 minutes. Bake until the potatoes are deeply golden and crispy on the edges while the middle stays soft and fluffy.

Make the Dip:

While the potatoes bake, combine sour cream, grated cheddar, garlic, garlic salt, and pepper in a small bowl. Mix well so the flavors meld into a creamy, flavorful dip.

Finish and Serve:

Once out of the oven, sprinkle the potatoes with fresh chopped parsley for a pop of color and freshness. Serve warm alongside the garlic cheddar sour cream dip for dunking or dolloping.

Save

My favorite part of this dish is the garlic cheddar sour cream dip. It transforms simple potatoes into something truly special. I remember serving this at a holiday gathering and getting a flood of compliments. It’s effortlessly impressive.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a hot oven to regain crispiness. Avoid microwaving if you want to keep them crunchy.

Ingredient substitutions

Fingerling potatoes can be swapped with baby red potatoes but be careful with cooking times as their skins can be thicker. For a dairy-free version, use vegan butter and a sour cream alternative.

Serving suggestions

Serve these potatoes alongside grilled meats, roasted chicken, or a fresh garden salad. They are also fantastic with a squeeze of fresh lemon over the top or a sprinkle of smoked paprika for a smoky flair.

Cultural background

Smashed potatoes have roots in various cuisines as a comforting way to enjoy boiled potatoes with crispy exteriors. This recipe reflects a modern American twist, pairing classic buttery potatoes with a bold, cheesy dip inspired by pub food favorites.

Recipe FAQs

→ What type of potatoes work best?

Small potatoes like Yukon Gold or fingerlings hold their shape well and become tender inside while crisping beautifully on the outside.

→ How do I ensure the potatoes get crispy?

Smashed potatoes should be generously brushed with melted butter and olive oil before baking at a high temperature to create a golden crust.

→ Can I make the garlic cheddar dip ahead?

Yes, the dip blends well when prepared in advance and chilled, allowing flavors to meld for a richer taste.

→ Is there a way to add extra flavor to the potatoes?

Sprinkling fresh herbs like parsley or adding garlic salt before baking enhances the savory profile.

→ How long should potatoes be boiled before smashing?

Boil until fork-tender, usually around 20-25 minutes for petite potatoes, allowing them to be easily smashed without breaking apart.