Sour Cream And Onion Smashed Potatoes

Sour Cream and Onion Smashed Potatoes. This might sound different, but cooking the potatoes in beer or even just water until they are fork tender is the secret to a really good SMASHED potato. The edges get extra crispy. Serve with homemade sour cream and onion dip. Like chips + dip, but better.

By @halfbakedharvest

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 pound potatoes
• 1 pound potatoes
• 12 ounce beer
• 1 pinch sea salt
• 8 tablespoons salted butter
• 1 pinch sea salt
• 1 pinch black pepper
• 0.75 cup sour cream
• 0.5 cup plain Greek yogurt
• 1 tablespoon dried onion flakes
• 2 teaspoons garlic powder
• 1 cup fresh cilantro
• 1 cup fresh basil leaves
• 0.25 cup freshly chopped scallions
• 1 tablespoon lemon juice

Instructions

1. Rinse and scrub the potatoes under cold water to remove any dirt.
2. Place the potatoes in a large pot and pour in the beer, then add enough water to cover the potatoes completely.
3. Add a generous pinch of sea salt to the pot.
4. Bring the pot to a boil over high heat, then reduce to medium-high and cook until the potatoes are fork-tender, about 15-20 minutes.
5. Drain the potatoes and place them on a baking sheet.
6. Using a fork or potato masher, gently smash each potato until about 1/2 inch thick.
7. Preheat your oven to 425°F (220°C).
8. Evenly distribute the cubed butter over the potatoes on the baking sheet.
9. Season the potatoes with sea salt and freshly cracked black pepper.
10. Roast in the oven for 20-25 minutes, or until the edges are golden brown and crispy.
11. While the potatoes are roasting, prepare the herby dip by combining sour cream, Greek yogurt, dried onion flakes, garlic powder, cilantro, basil, scallions, and lemon juice in a food processor. Blend until smooth.
12. Taste the herby dip and adjust seasoning if necessary. Transfer to a serving bowl.
13. Once the potatoes are done roasting, remove from the oven and serve immediately with herby dip on the side.