Smashed Potatoes with Herb Dip

Preparation & Cooking

• 1
  Place the baby potatoes in a large pot with water, season with some of the salt, and cook until tender (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 dry for about 5 minutes.
• 2
  Meanwhile, preheat the oven to 230 °C and line a baking sheet with parchment paper. Spread the dried 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 another 5 minutes to allow any remaining steam to escape.
• 3
  In a small bowl, mix olive oil, pepper, garlic powder, smoked paprika powder, and another pinch of salt. Generously brush the potatoes with this spice mixture. Bake in the preheated oven for approx. 25 minutes, until golden brown and crispy.

Prepare Dip & Serve

• 1
  While the potatoes are baking, prepare the dip: Mix the sour cream with the finely chopped chives and the pressed garlic clove. Season with the remaining salt. Serve the hot smashed potatoes immediately with the cool dip.