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.
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
How to Make It
Preheat oven to 500°. Place oven racks in upper and lower thirds of oven. Coat 2 jelly-roll pans with cooking spray.
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.
Combine the sour cream and chopped chives in a small bowl, stirring with a whisk. Serve sour cream with potatoes.