Crispy Smashed Potatoes with Chive Sour Cream

8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Crispy on the outside, but warm and creamy on the inside."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (166.7 g)
  • Calories 154.4
  • Total Fat - 7.2 g
  • Saturated Fat - 2 g
  • Cholesterol - 5 mg
  • Sodium - 243.5 mg
  • Total Carbohydrate - 18.9 g
  • Dietary Fiber - 3.7 g
  • Sugars - 0.1 g
  • Protein - 4.8 g
  • Calcium - 66 mg
  • Iron - 4.7 mg
  • Vitamin C - 19 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 500°. Place the oven racks in the upper and lower 1/3 of the oven. Coat 2 jelly roll or sheet pans with cooking spray.

Step 2

Place the potatoes on a micorwave-safe plate. Microwave on high for 8 minutes or until tender. Place the potatoes in a bowl.

Step 3

Add 2 tablespoons oil, salt, and pepper. Toss to coat. Divide the potato mixture evenly between the two baking pans. Using a spatula, flatten the potatoes to about 1/2 inch thickness. Brush the potatoes with the remaining 1 tablespoon oil. Bake at 500° for 10 minutes or until browned and crisp. Place the potatoes on a serving platter.

Step 4

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

Tips & Variations


No special items needed.

Related