5-ingredient sour cream and onion smashed potatoes

Based on 13 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1½ kg waxy potatoes
200 g crème fraîche
shallot
15 g chives
½ tsp lemon juice
salt
pepper
flaky sea salt
smoked paprika powder
olive oil (for coating)
Metric
Imperial

Utensils

  • oven
  • large pot with lid
  • colander
  • 2 baking sheets
  • knife
  • cutting board
  • bowl

Nutrition per serving

Cal
285
Protein
6 g
Fat
9 g
Carb
46 g
  • Step 1/3

    Preheat the oven to 200°C/392°F. Wash potatoes and leave the skin on. Add to a large pot of salted water, bring to a boil, then reduce heat slightly and cook, half-covered with a lid, for 20 min., or until you can easily insert a fork into a potato.  Drain potatoes and add to a large baking sheet, spaced out. Leave for 5 min to release some steam.
    • 1½ kg waxy potatoes
    • salt
    • oven
    • large pot with lid
    • colander
    • baking sheet

    Preheat the oven to 200°C/392°F. Wash potatoes and leave the skin on. Add to a large pot of salted water, bring to a boil, then reduce heat slightly and cook, half-covered with a lid, for 20 min., or until you can easily insert a fork into a potato. Drain potatoes and add to a large baking sheet, spaced out. Leave for 5 min to release some steam.

  • Step 2/3

    To ‘smash’ the potatoes, place either another baking sheet or a dinner plate on top of the potatoes and press down to squash them. Drizzle liberally with olive oil and season with flaky sea salt. Transfer the baking sheet to the oven and bake approx 30 min., or until very golden and crispy.
    • olive oil (for coating)
    • flaky sea salt
    • baking sheet

    To ‘smash’ the potatoes, place either another baking sheet or a dinner plate on top of the potatoes and press down to squash them. Drizzle liberally with olive oil and season with flaky sea salt. Transfer the baking sheet to the oven and bake approx 30 min., or until very golden and crispy.

  • Step 3/3

    While the potatoes are in the oven, prepare the dip. Finely mince shallot and chives. Add crème fraîche to a bowl along with the shallot, a squeeze of lemon, and most of the chives. Season with salt, pepper, and a pinch of smoked paprika to taste, if desired. Stir well until combined. Once the potatoes are done, remove from the oven,  serve on a plate, and sprinkle with flaky sea salt. Drizzle with some of the dip, and leave the remaining in a bowl on the side. Garnish with chives and enjoy!
    • shallot
    • 15 g chives
    • 200 g crème fraîche
    • ½ tsp lemon juice
    • smoked paprika powder
    • flaky sea salt
    • salt
    • pepper
    • knife
    • cutting board
    • bowl

    While the potatoes are in the oven, prepare the dip. Finely mince shallot and chives. Add crème fraîche to a bowl along with the shallot, a squeeze of lemon, and most of the chives. Season with salt, pepper, and a pinch of smoked paprika to taste, if desired. Stir well until combined. Once the potatoes are done, remove from the oven, serve on a plate, and sprinkle with flaky sea salt. Drizzle with some of the dip, and leave the remaining in a bowl on the side. Garnish with chives and enjoy!