Crispy Smashed Potatoes with Chive Sour Cream

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Crispy Smashed Potatoes with Chive Sour CreamRecipe
Photo: Chris Court; Styling: Carla Gonzalez-Hart


These potatoes deliver the best of both worlds: creamy, starchy center and crisp, golden edges. To smash, place the back of a wide spatula over each potato, and then press with the heel of your hand.

Serves 8 (serving size: 2/3 cup potatoes and about 1 tablespoon sour cream)


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Cooking spray
2 1/2 pounds small red potatoes
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup light sour cream
1/4 cup chopped chives


Hands-on: 15 Minutes
Total: 35 Minutes

1. Preheat oven to 500°. Place oven racks in upper and lower thirds of oven. Coat 2 jelly-roll pans with cooking spray.

2. Place potatoes on a microwave-safe plate; microwave at HIGH for 8 minutes or until tender. Place potatoes in a bowl. Add 2 tablespoons oil, salt, and pepper; toss to coat. Divide potato mixture evenly between prepared pans. Using a spatula, flatten potatoes to about 1/2-inch thickness. Brush potatoes with remaining 1 tablespoon oil. Bake at 500° for 10 minutes. Turn potatoes; rotate pans from front to back and top to bottom. Bake at 500° for 10 minutes or until browned and crisp. Place potatoes on a serving platter.

3. Combine the sour cream and chopped chives in a small bowl, stirring with a whisk. Serve sour cream with potatoes.

Created date

September 2014

Nutritional Information

Calories 166
Fat 6.9 g
Satfat 1.8 g
Monofat 4.2 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 24 g
Fiber 2 g
Cholesterol 5 mg
Iron 1 mg
Sodium 217 mg
Calcium 38 mg