5-ingredient sour cream and onion smashed potatoes

Name: 5-ingredient sour cream and onion smashed potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: International
Ingredients: 3.33 lbs waxy potatoes; 7 oz crème fraîche; 1 shallot; 0.5 oz chives; 0.5 tsp lemon juice; salt; pepper; flaky sea salt; smoked paprika powder; olive oil (for coating)

Based on 37 ratings

In app

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"I have yet to meet anyone who doesn’t LOVE crispy smashed potatoes: Who can resist the crunchy shell, crispy crumbles and fluffy interior? This is a side dish (that always steals the show) for a crowd that’s inspired by sour cream and onion flavored chips. It’s simple seasoning means it can pair well with other veg and meat dishes and it can easily be prepped ahead: Simply stir up the dip, boil the potatoes and place them on a baking sheet so they’re ready to roast closer to serving time. I like to use a high-fat sour cream as it holds up well, hence the use of rich creme fraiche here (in Germany sour cream is only 10% fat)."

Difficulty

Easy 👌

Preparation

30 min

Baking

30 min

Resting

0 min

Ingredients

2Servings

MetricImperial

½ kg

waxy potatoes

66⅔ g

crème fraîche

⅓

shallot

5 g

chives

⅛ tsp

lemon juice

salt

pepper

flaky sea salt

smoked paprika powder

olive oil (for coating)

Utensils

oven, large pot with lid, colander, 2 baking sheets, knife, cutting board, bowl

Nutrition per serving

Cal285

Fat9 g

Protein6 g

Carb46 g

Step 1/3
- ½ kg waxy potatoes
- salt
- oven
- large pot with lid
- colander
- baking sheet
Preheat the oven to 200°C/392°F. Wash potatoes and leave the skin on. Add to a large pot of salted water, bring to a boil, then reduce heat slightly and cook, half-covered with a lid, for 20 min., or until you can easily insert a fork into a potato. Drain potatoes and add to a large baking sheet, spaced out. Leave for 5 min to release some steam.
Step 2/3
- olive oil (for coating)
- flaky sea salt
- baking sheet
To ‘smash’ the potatoes, place either another baking sheet or a dinner plate on top of the potatoes and press down to squash them. Drizzle liberally with olive oil and season with flaky sea salt. Transfer the baking sheet to the oven and bake approx 30 min., or until very golden and crispy.
Step 3/3
- ⅓ shallot
- 5 g chives
- 66⅔ g crème fraîche
- ⅛ tsp lemon juice
- smoked paprika powder
- flaky sea salt
- salt
- pepper
- knife
- cutting board
- bowl
While the potatoes are in the oven, prepare the dip. Finely mince shallot and chives. Add crème fraîche to a bowl along with the shallot, a squeeze of lemon, and most of the chives. Season with salt, pepper, and a pinch of smoked paprika to taste, if desired. Stir well until combined. Once the potatoes are done, remove from the oven, serve on a plate, and sprinkle with flaky sea salt. Drizzle with some of the dip, and leave the remaining in a bowl on the side. Garnish with chives and enjoy!
Enjoy your meal!