Crispy Smashed Potatoes (Printable Version)
Tender smashed potatoes baked to crispy perfection with a savory garlic cheddar dip.
# Everything You’ll Need:
→ Potatoes
01 -
1.5 lbs petite Yukon Gold or Fingerling potatoes
→ Seasoning and fat
02 -
3 tablespoons salted butter, melted
03 -
2 tablespoons extra-virgin olive oil
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
Fresh parsley, chopped, for garnish
→ Garlic Cheddar Sour Cream Dip
07 -
8 ounces sour cream
08 -
3/4 cup shredded cheddar cheese
09 -
1 garlic clove or 1/4 teaspoon garlic powder
10 -
1/2 teaspoon garlic salt
11 -
1/4 teaspoon black pepper
# Steps to Cook:
01 -
Select small Yukon Gold or Fingerling potatoes to ensure easy smashing. Place potatoes in a large pot, cover with water, and bring to a boil over high heat. Simmer for 20 to 25 minutes until tender and easily pierced with a fork.
02 -
Preheat oven to 425°F. Drain the cooked potatoes and transfer to a colander. Let steam escape for 5 minutes to dry the surfaces.
03 -
Arrange potatoes on a large baking sheet. Gently press each potato using the bottom of a glass to flatten without breaking apart.
04 -
Drizzle melted butter and olive oil evenly over the smashed potatoes. Sprinkle with salt and pepper. Bake in the preheated oven for 35 to 45 minutes, or until edges are golden and crispy.
05 -
In a small bowl, combine sour cream, cheddar cheese, minced garlic or garlic powder, garlic salt, and black pepper. Mix well and refrigerate until ready to serve.
06 -
Remove potatoes from oven. Garnish with chopped fresh parsley. Serve warm alongside the garlic cheddar sour cream dip for dipping.
# Extra Suggestions:
01 -
For extra buttery flavor, increase butter to 4 tablespoons.