Ingredients
Scale
- 1.5 lbs Petite Yukon Gold or Fingerling Potatoes
- 3 Tablespoons Melted Salted Butter
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Fresh Chopped Parsley
*For the Garlic Cheddar Sour Cream Dip:*
- 8 ounces Sour Cream
- 3/4 cup Grated Cheddar Cheese
- 1 Garlic Clove (or 1/4 teaspoon Garlic Powder)
- 1/2 teaspoon Garlic Salt
- 1/4 teaspoon Pepper
Instructions
- Begin with petite gold or fingerling potatoes for the perfect size. Boil them until they’re soft and fork-tender, about 20-25 minutes.
- Preheat your oven to 425 degrees. Drain the potatoes and let them sit in a colander for 5 minutes to release steam.
- Place the potatoes on a baking sheet and use the bottom of a glass to gently smash each one.
- Drizzle with melted butter, extra-virgin olive oil, and sprinkle with salt and pepper.
- Bake at 425 degrees for 35-45 minutes until they reach your desired crispiness.
- Finish by sprinkling fresh parsley and serving with a delicious garlic cheddar sour cream dip.
- *Garlic Cheddar Sour Cream Dip:*
- Mix sour cream, cheddar cheese, garlic, and pepper in a bowl. Use it as a topping or dip those crispy potatoes right in!
Notes
*Note:* If you want extra buttery goodness, go for 4 tablespoons of butter. Enjoy your crispy smashed potatoes – they’re a total game-changer!