Ingredients
Units
Scale
- 1 1/2 pounds small potatoes
- 1 tablespoon baking soda
- Kosher salt and black pepper
- 5 tablespoons butter, diced
Sour cream sauce:
- 3/4 cup sour cream
- 1 garlic clove, minced
- 1 tsp lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons fresh chives, diced and divided
Instructions
- Preheat oven to 450 degrees F.
- Add potatoes to a large saucepan and cover with cold water by 1 inch. Add baking soda and 1 tablespoon coarse salt to the water. Cover and bring to a boil. Uncover and continue boiling until the potatoes are fork tender, 12-14 minutes. Drain and set the strainer over the pan for a few minutes so the potatoes dry.
- Brush baking sheet with olive oil then dump the potatoes onto the pan. Using a small glass, smash each potato firmly but gently. (Just crack the skins and flatten slightly while keeping the potatoes mostly intact.) Sprinkle generously with salt and pepper and top with diced butter.
- Roast until the potatoes are deep golden brown, about 30-35 minutes.
- For sour cream sauce, combine sour cream, grated garlic, lemon zest, salt and pepper in a bowl, along with 1 1/2 tablespoons of fresh chives. Taste and adjust seasoning.
- Transfer crispy potatoes to a platter. Serve hot with sour cream sauce and garnish with more fresh chives.
Notes
Storage & Reheating
- Leftovers can be stored in an airtight container in the fridge for 3 days.
- Reheat in the oven at 400 degrees until re-crisped and hot. Or drop in pre-heated air fryer. Sadly, the potatoes won't return to their former crispiness...but they will still be delicious.
- Sour Cream Sauce can be made a day ahead and stored in the fridge. Leftover sauce will keep 3-4 days in an airtight container in the fridge.
- Prep Time: 10
- Cook Time: 50
- Category: Easy Recipes
- Method: Bake
- Cuisine: American