Buy all ingredients right below the recipe
Ingredients
- 600 g baby potatoes
- ½ tsp garlic powder
- ⅓ tsp smoked paprika powder
- 2 tbsp olive oil
- A pinch of salt
- A little pepper
For the Dip
- 120 g sour cream
- A handful of chives
- 1 garlic clove
- A pinch of salt
Preparation
- 1Place the potatoes in a large pot with salted water and boil until tender, about 20 to 30 minutes, depending on their size.
- 2Drain the cooked potatoes, place them on a clean kitchen towel, and let them dry and cool slightly for 5 minutes. Meanwhile, preheat the oven to 230 °C and line a baking sheet with parchment paper.
- 3Place the potatoes individually on the baking sheet and flatten them with the bottom of a glass or cup. The thinner the potatoes are smashed, the crispier they will be.
- 4Let the smashed potatoes steam dry for 5 minutes. In a small bowl, mix olive oil, salt, pepper, garlic powder, and smoked paprika powder, then brush the potatoes with the mixture.
- 5Bake in the preheated oven for about 25 minutes, until golden brown and crispy.
- 6Meanwhile, prepare the dip: Mix sour cream with finely chopped chives and a pressed garlic clove, then season with salt.
- 7Serve the hot smashed potatoes immediately with the dip.
