Crispy Smashed Baby Potatoes with Garlic Cheddar Dip
Golden, crispy smashed baby potatoes with tender, buttery centers, roasted with olive oil and served with a creamy homemade garlic cheddar sour cream dip.
- Prep Time: 10 minutes
- Cook Time: 55-70 minutes
- Total Time: 70-85 minutes
- Category: Side Dish
- Method: Boiling, Oven Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
1.5 lbs Petite Yukon Gold or Fingerling Potatoes
3 Tablespoons Salted Butter, melted
2 Tablespoons Extra-Virgin Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
Fresh Parsley, chopped
Garlic Cheddar Sour Cream Dip:
8 ounces Sour Cream
3/4 cup Cheddar Cheese, grated
1 Garlic Clove or 1/4 teaspoon Garlic Powder
1/2 teaspoon Garlic Salt
1/4 teaspoon Black Pepper
Instructions
1. Place the baby potatoes in a large pot and cover with water. Bring to a boil over high heat. Cook for 20-25 minutes, or until completely fork-tender.
2. Preheat the oven to 425°F. Drain the potatoes in a colander and let them steam for approximately 5 minutes.
3. Transfer the potatoes to a large baking sheet. Gently press each potato with the bottom of a drinking glass until flattened.
4. Drizzle the smashed potatoes with melted salted butter and extra-virgin olive oil. Sprinkle evenly with salt and black pepper.
5. Roast at 425°F for 35-45 minutes, or until the potatoes develop golden, crispy edges.
6. While the potatoes roast, prepare the dip. In a small bowl, combine the sour cream, grated cheddar cheese, garlic or garlic powder, garlic salt, and black pepper. Mix until evenly combined.
7. Remove the potatoes from the oven, sprinkle with fresh chopped parsley, and serve warm with the garlic cheddar sour cream dip.
Notes
Choose small Yukon Gold or fingerling potatoes for the best results. Larger potatoes may break apart when smashed.
Boil the potatoes until completely fork-tender so they flatten easily.
Let the potatoes steam in a colander for 5 minutes before smashing to reduce excess surface moisture.
Avoid overcrowding the baking sheet to encourage even browning.
Roast toward the longer end of the cooking range for extra crispy edges.
Fresh garlic provides a stronger garlic flavor, while garlic powder offers a convenient alternative.
Store leftover potatoes and dip separately in airtight containers in the refrigerator.
Reheat potatoes in the oven to help restore their crispy texture.