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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 ¼-1/2 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
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.
Servings:
Ingredients
For the garlic cheddar sour cream dip:
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Instructions
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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.
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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.
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Bake in the oven for about 20-30 minutes, depending on the size of the potatoes, until they’re crispy and golden.
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While the potatoes are baking in the oven, add all of the dip ingredients to a medium bowl and whisk together.
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To serve, add a dollop of the dip overtop each smashed potato and top with fresh parsley or additional chopped chives. Enjoy!
Notes
**Choose potatoes on the smaller side so they’re easier to smash.
Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 33g | Protein: 9g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 53mg | Sodium: 297mg | Potassium: 807mg | Fiber: 4g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 34mg | Calcium: 212mg | Iron: 1mg
