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Crispy smashed potatoes with dill sour cream sauce

Crispy Smashed Potatoes with Dill Sour Cream Sauce

These crispy smashed potatoes are all about the edges. Golden, crunchy, and a little spicy, with a cool dill sour cream sauce for dipping. The secret is patience. Boil and smash the potatoes ahead of time, then let them sit out for at least an hour.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

Potatoes:
  • 1.5 lbs little gold potatoes
  • Olive oil for brushing
  • Kosher salt to taste, plus more for the boiling water
  • Italian seasoning to taste
  • Black pepper to taste
  • Red hot chili flakes to taste
Sauce:
  • 1/2 cup sour cream
  • 1 tsp dill weed
  • 2 scallions thinly sliced, plus more for serving
  • Lemon pepper garlic salt to taste
  • 1 Tbsp water

Method
 

  1. Add the potatoes to a pot of well salted water. Boil until fork tender, 15 to 20 minutes. Drain well.
  2. Line a baking sheet with parchment. Set the potatoes on the sheet and smash each one flat with the bottom of a glass or a potato masher, about 1/2 inch thick.
  3. Let the smashed potatoes sit out, uncovered, for at least 1 hour. This dries them out and is the key to crispy edges.
  4. While they rest, make the sauce. Stir together the sour cream, dill weed, scallions, lemon pepper garlic salt, and water. Refrigerate until serving.
  5. Heat the oven to 375°F on convection bake. Brush both sides of each potato with olive oil, then sprinkle each potato generously with the salt, Italian seasoning, pepper, and chili flakes.
  6. Bake for 20 minutes, until deep golden and crisp around the edges.
  7. Serve hot with the sauce and extra sliced scallions on top.

Notes

Air fryer: cook at 375°F for 12 to 15 minutes in a single layer, working in batches if needed. The potatoes can be boiled and smashed ahead and held until dinner; let them come back to room temperature before baking if they were refrigerated.