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Crispy hash brown breakfast casserole with sour cream and green onions.

Crispy Smashed Red Potatoes

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 4
Calories 203 kcal

Ingredients
  

  • 1 pound small red potatoes scrubbed and cleaned
  • 2 tablespoons kosher salt divided
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper to taste
  • 1/4 cup sour cream
  • 1 garlic clove minced
  • 1 tablespoon fresh lemon juice
  • Chopped fresh chives for garnish optional

Instructions
 

  • Preheat your oven to a hot 450°F. Lightly coat a large, rimmed baking sheet with non-stick cooking spray.
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  • Place your red potatoes in a medium pot and cover them cold water. Stir in 1 tablespoon of kosher salt to season and bring the pot to a simmer. Cook the potatoes until they're just fork-tender (15-20 minutes).
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  • Drain the potatoes and let them cool for 5 minutes. Place the potatoes on the sheet and gently smash each potato with a potato masher or the bottom of a sturdy glass. Drizzle with olive oil and sprinkle with salt and pepper.
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  • Bake until the edges of the potatoes are crispy and golden brown (about 25-30 minutes).
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  • While the potatoes are cooking, mix together the sour cream, minced garlic, and fresh lemon juice in a small bowl. Season with salt and pepper to taste for a perfect dip.
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  • Once the potatoes are done, let them cool for just a moment before transferring to a serving plate. Serve it with a side of creamy dip. Sprinkle with chopped chives.

Nutrition

Calories: 203kcalCarbohydrates: 19gProtein: 3gFat: 13gSaturated Fat: 3gSodium: 3513mgFiber: 2g
Keyword Crispy Smashed Red Potatoes
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