Crispy Smashed Potatoes with Sour Cream and Chives

These buttery, crispy-edged potatoes are boiled and baked until crunchy, then topped with a fresh and garlicky sour cream and chive sauce. Just a handful of ingredients and a few restaurant tricks and your favorite side dish is on the table.

Why You'll Love This Recipe:

• Boiling potatoes with baking soda adds the crunchiest edges to the potatoes.
• Using butter instead of oil dials up the flavor and the crunch.
• Lemon zest and garlic combine with chives to make the tastiest sour creamtopping.
• The simple seasoning allows these potatoes to pair with all your favorite proteins and main dishes.

These crispy crushed potatoes are the perfect side dish for your holiday table, a simple Seared Salmon or light Baked Cod with Salsa Verde.

They're on my list of favorite potato sides to serve year-round, along with Duchess Potato Casserole and Cheesy Hashbrown Casserole.

Ingredients for Potato Recipe:

Before we get to the step by step instructions, a few notes about the ingredients.

Potatoes: I use small yellow potatoes, creamy instead of waxy red. The size of your potatoes will dictate how long they take to boil, as well as how long they take to crisp.

Baking Soda: creates crispy, crackly edges when the potatoes are smashed and baked. Skip if you don't have any on hand.

Sour Cream: creme fraiche is a great substitute!

Full ingredient list and measurements included in the printable recipe card below.

How to Make Crispy Potatoes

Step 1: Boil Spuds

Boil small potatoes with baking soda and salt until fork tender. Drain and set the strainer over the pan so the potatoes dry.  

Step 2: Season and Bake

Brush baking sheet with olive oil then dump the potatoes onto the pan. Using a small glass, smash each potato firmly but gently.

Season with salt and pepper and top with diced butter. Roast until the potatoes are deep golden brown, about 30-35 minutes.

Step 3: Mix Sour Cream Sauce

Combine sour cream, grated garlic, lemon zest, salt and pepper in a bowl, along with half the chives. Taste and adjust seasoning. 

Step 4: Garnish and Serve

Transfer crispy potatoes to a platter. Serve with sour cream sauce and garnish with chives.

Tips for Perfectly Crispy Smashed Potatoes:

1. Preheat Oven: Ensure your oven is fully preheated and screaming hot before the potatoes go in for the crispiest results.
2. Baking Soda: Adding baking soda to the water helps the outside of the potatoes break down, giving crisper outside texture. I tested this recipe with and without baking soda, and preferred the batches with baking soda in the water.
3. Avoid Over-Boiling: Cook the potatoes just until tender. Over-cooking can make them too soft and waterlogged to smash and crisp properly.
4. Dry Thoroughly: After boiling, let the potatoes drain and sit for a few minutes to dry completely - this helps them crisp up in the oven.
5. Space Them Out: Arrange the potatoes in a single layer on the baking sheet, making sure they don’t overlap or stack for even crispiness.

Can these be made ahead?

To make ahead, boil potatoes, drain and allow to dry. Smash the potatoes onto your oiled pan, then refrigerate until ready to bake. Before putting into the pre-heated oven, season potatoes and sprinkle with diced butter. Bake until crispy and serve! Sour cream sauce can be made a day ahead, as well. Refrigerate in airtight container until ready to serve. Garlic flavor will build as the sauce sits, so taste and adjust seasoning before serving.

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