Crispy Smashed Potatoes With Sour Cream & Chive Dip
There are so many tasty ways to enjoy potatoes, but these crispy smashed potatoes with creamy dairy-free sour cream & chive dipping sauce has to be one of our favorites. Crispy on the oustide, fluffy on the inside and oh so dippable - they’re a perfect appetizer, snack or side!
Ingredients:
- For the potatoes
- • 2 lbs of baby potatoes
- • Oil Spray of choice
- • 1 tsp garlic salt
- For the dipping sauce:
- • 1 cup Elmhurst® Dairy Free Sour Cream
- • Juice of ½ a lemon
- • 1 tsp minced garlic
- • ½ tsp salt
- • ¼ cup chopped chives, plus more for topping
Directions:
- Bring a large pot of water to a boil & salt your water.
- Carefully add potatoes, cooking until fork-tender (15-20 minutes)
- While the potatoes are cooking, preheat your oven to 350F and line a baking sheet with parchment paper.
- Drain the potatoes and spread out on the baking sheet, letting them dry for a few minutes.
- Carefully use the bottom of a glass to flatten or ‘smash’ each potato.
- Spray with oil of your choice (we like avocado or olive oil), then sprinkle with garlic salt and bake until crispy - about 25 minutes
- For the sour cream & chive dipping sauce - While the potatoes are baking, add sour cream, lemon juice, garlic, salt & chives to a bowl and stir until well combined
- Top dipping sauce with extra chopped chives & serve with your crispy smashed potatoes.
Top dipping sauce with extra chopped chives & serve with your crispy smashed potatoes.
Serves 4
