Sour Cream and Onion Crispy Potatoes

sour cream and onion smashed potatoes with herb sour cream, parmesan and diced chives.

Inspired by my favorite bag of potato chips, this recipe is made with the same flavors in mind, but elegant enough to serve at your next dinner party.

Course Side Dish, Vegetable

Cuisine American

Prep Time 10

Cook Time 45

Servings

Calories 325kcal

Author Kylie Mazon-Chambers

Ingredients

For the herbed sour cream:

1 cup sour cream (or crème fraîche)
½ cup diced chives
¼ cup flat-leaf parsley
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped shallots
Kosher salt, as needed

For the crispy potatoes:

2 pounds baby Yukon Gold potatoes
⅓ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon lemon zest
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon diced chives

US Customary - Metric

Instructions

For the herbed sour cream:

In the bowl of a food processor fitted with the blade attachment, add the sour cream, chives, parsley, lemon zest, lemon juice and shallots.
Blend until smooth and season to taste with salt.
Refrigerate until ready to use. The sauce can be made up to 3 days in advance.

For the crispy potatoes:

Heat oven to 450ºF (230ºC).
Add the potatoes to a large saucepan or pot, cover with water by 1” (2.5cm) and bring the water to a boil. Cook until fork tender, about 15 minutes. Drain and let the potatoes completely dry.
Arrange on a baking sheet. Using a metal spatula or a glass with a flat bottom, gently press down on each of the potatoes so they slightly flatten.
In a bowl stir together the olive oil, Parmesan, onion powder, garlic powder, lemon zest, salt and pepper.
Pour over the potatoes and toss to combine. Roast until crispy all over, about 25 minutes.
Arrange the potatoes on a serving platter and drizzle the herbed sour cream over the top. Garnish with the chives.

Notes

Let the boiled potatoes dry completely before smashing — moisture is the enemy of crispiness. A few extra minutes of steam-drying makes a huge difference.

Nutrition