Smashed Potatoes with Sour Cream and Onion Dip

 

If you're looking for a side dish or appetizer that takes minimal effort but will have friends and family asking you again and again to make it, this recipe is for you! These smashed potatoes are equal parts crispy and creamy, with a dipping sauce that's simple but rich in flavour.

Ingredients:

1.5 kg of mini nugget potatoes (I love the Little Potato Company ones you can get at Costco)

Olive Oil (lots)

Sea Salt (lots)

2 cups Sour Cream (14% or higher)

1/2-3/4 cup finely chopped fresh chives or green onions

For the potatoes:

1. Preheat your oven to 425

2. Put whole mini potatoes on an extra-large baking sheet (or two standard-size), and make sure your pan is not too full, as you will need room to smash.

3. GENEROUSLY coat potatoes in olive oil until there is an even skim covering the entire pan. If you feel like you've added too much, you're probably doing it right. Lots of olive oil is essentially for achieving the crispiness that makes these so incredible.

4. Put pan in the preheated oven and cook until they're soft enough to smash (25 minutes and then check every 10 after that; size of nugget potatoes will change how long it takes),

5. Once the potatoes are soft, remove from oven and smash each individually till they "pop" and flatten to they're about half a centimeter thick. I use a wooden kitchen mallet for this but the buttom of a glass works as well.

6. Put pan with smashed potatoes back in the oven. There should still be a generous coating of olive oil on the pan. 

7. Cook potatoes unil crispy (another 30-45 minutes at 425). Remove from oven and generously sprinkle with sea salt.

For the dip:

1. Mix sour cream, chives and 1 tsp of salt in a small bowl.

To serve:

1. Put potatoes on a large serving dish with the bowl of dip and serve hot!