Crispy Smashed Potatoes with Sour Cream
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Crispy Smashed Potatoes with Sour Cream are what potato dreams are made of! Crispy on the outside, soft inside and served with a dollop of garlic cheddar sour cream dip on top.
Everybody loves potatoes, right? Especially crispy smashed potatoes served with garlic cheddar sour cream. YUM.
As much as I love pesto smashed potatoes, this variety is *elite* if and when serving a crowd. They’re crispy on the outside, tender inside and even more delicious when paired with sour cream.
Recipe features
- An excellent side dish that’s easy to prepare.
- Crispy yet tender potatoes that have the best texture and flavor.
- Served with a sour cream dip on top that can easily be customized to your liking!
Ingredients
Yukon gold potatoes – My favorite variety when making smashed potatoes. You could also use baby yellow potatoes or red potatoes if you prefer.
Sour cream – Or, sub full fat Greek yogurt.
Cheddar cheese – Pre-shredded cheddar cheese works great, or a similar kind such as colby-jack or monterey jack.
Garlic powder – I prefer garlic powder because it mixes well with the sour cream, but you could also use 1 large garlic clove and grate it if you’d like.
Chives – Optional, but almost always a good idea when making roasted potatoes (in my opinion).
Instructions
Step 1: Boil the potatoes. Bring a large pot of water to a boil and boil until the potatoes are just fork tender; drain and set aside.
Step 2: Roast the potatoes. Once the potatoes are cool enough to handle, place them on a large rimmed baking sheet, then use a small glass to gently smash each potato until they’re about 1/4-1/2 inch thick. Brush the potatoes with olive oil, sprinkle with salt and pepper and bake in the oven for 20-30 minutes, or until crispy.
Step 3: Make the sour cream dip. While the potatoes are baking, stir the sour cream, cheddar cheese, garlic powder, salt, and pepper together in a small bowl. Do a quick taste test and add more salt/pepper/garlic as desired.
Step 4: Assemble. Transfer the hot potatoes to a serving platter, then spoon a bit of the sour cream mixture overtop of each potato. Sprinkle with fresh chives and enjoy!
Tips and tricks
- Once the potatoes are done boiling, drain and run cold water over them to allow them to cool more quickly.
- Bake time varies depending on the size of the potatoes. I recommend checking them at the 20 minute mark.
- If you love smashed potatoes, you’ll also love my grilled potatoes, breakfast potatoes, and my air fryer potato wedges.
Tip
Do not over-boil the potatoes. Otherwise, when you go to smash them, they’ll fall apart.
Dip variations
Cheddar sour cream – This is the current recipe listed below in the recipe card and my personal favorite!
Sour cream and onion – If you’re a fan of sour cream and onion chips, try using sour cream, minced onion, garlic powder, dried parsley and a dash of soy sauce.
Sour cream and chive – Or, combine sour cream, mayo, chives, grated garlic clove, and a dash of lemon juice for this refreshing dip.
How to serve
Serve alongside my:
Storage
Refrigerator: Store leftovers in a sealed container in the fridge for up to 4 days. I recommend storing the potatoes separately from the dip if possible.
More easy sides
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Crispy Smashed Potatoes with Sour Cream
Ingredients
- 1 1/2 lbs. Yukon gold potatoes, about 6-8 potatoes**
- 2 tbsp olive oil
- salt and pepper
- fresh parsley for serving
For the garlic cheddar sour cream dip:
- 1 cup sour cream
- 2/3 cup cheddar cheese, grated
- 1/2 tsp garlic powder
- 1/4 tsp salt, or more to taste
- black pepper to taste
Instructions
- Bring a large pot of water to boil and add the potatoes. Cook until fork tender, about 15-20 minutes. Drain potatoes and set aside.
- Preheat the oven to 425°F and lightly grease a baking sheet. Add the potatoes onto the baking sheet and, using the back of a glass, smash the potatoes down until they’re about ¼” thick. Brush the potatoes with the olive oil, then sprinkle with salt and pepper.
- Bake in the oven for about 20-30 minutes, depending on the size of the potatoes, until they’re crispy and golden.
- While the potatoes are baking in the oven, add all of the dip ingredients to a medium bowl and whisk together.
- To serve, add a dollop of the dip overtop each smashed potato and top with fresh parsley or additional chopped chives. Enjoy!
Notes
Nutrition
My husband loved them. Definitely will make again!