Crispy Smashed Potatoes with Herbed Sour Cream
Servings 8 servings
Calories 166kcal
Equipment
- microwave-safe plate
- large bowl
- 2 baking sheets, lightly coated with cooking spray
- small bowl
Ingredients
- 2½ pounds small red potatoes
- 3 tablespoons extra-virgin olive oil divided
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup light sour cream or vegan alternative
- ¼ cup chopped chives
Other Herbs for the Sour Cream (optional)
- cilantro
- basil
- parsley
- dill
Instructions
Sour Cream
- Combine the sour cream and chopped chives in a small bowl. Can make up to one day ahead.
Potatoes
- Preheat the oven to 500°F/260°C. Place the oven racks in upper and lower thirds of oven.
- Place potatoes on a microwave-safe plate, and microwave at HIGH for 8 minutes or until tender. In the bowl, toss the hot potatoes with 2 tablespoons olive oil, kosher salt, and pepper. Divide the potatoes evenly between prepared pans. Flatten the potatoes to about ½-inch thickness, and then brush on the remaining 1 tablespoon olive oil. Bake in the preheated oven for 10 minutes. Rotate pans from front to back and top to bottom, and then bake for 10 minutes more, or until browned and crisp. Place potatoes on a serving platter.
Nutrition
Calories: 166kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 254mg | Potassium: 675mg | Fiber: 2g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg