Crispy Smashed Potatoes with Chive Dip

Place the baby potatoes in a large pot with water, salt them, and cook until soft (approx. 20 to 30 minutes, depending on size). Drain the cooked potatoes, place them on a clean kitchen towel, and let them steam off and cool for 5 minutes.

Meanwhile, preheat the oven to 230 °C and line a baking sheet with parchment paper. Place the potatoes on the sheet and flatten them with the bottom of a glass or cup. The flatter the potatoes are pressed, the crispier they will be. Let the smashed potatoes rest for 5 minutes. In a small bowl, mix oil, a pinch of salt, pepper, garlic powder, and smoked paprika powder, then brush the potatoes with it. Bake in the preheated oven for approx. 25 minutes until golden brown and crispy.

While the potatoes are baking, prepare the dip. Mix the sour cream with the finely chopped chives and the pressed garlic clove. Season with another pinch of salt. Serve the hot smashed potatoes immediately with the cool dip.