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These crispy smashed potatoes are golden and crunchy on the outside and fluffy in the middle. Served with a simple sour cream dip, they make an easy side dish the whole family will love.
These crispy smashed potatoes are one of those side dishes that disappear quickly in our house. Served with a delicious sour cream and lemon herb dip, they're crunchy, flavorful, and easy for kids to pick up and dunk. My boys love anything with a dip, so these always go down well at the dinner table.
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Reasons to Love this Recipe
- Easy to adjust the texture - smash thinner for crispier potatoes or keep them thicker for a softer centre.
- Great for dipping - served with a creamy sour cream and lemon herb dip.
- Versatile to serve - enjoy as a snack, appetizer, or pair with meals like roast chicken, grilled fish or burgers.
Ingredient Information (with Alternative Suggestions)
- Baby Potatoes - Baby potatoes work best for smashed potatoes as they are a good size and they hold their shape well when pressed.
- Olive Oil - Helps the potatoes crisp up in the oven. You can substitute with melted butter if preferred.
- Sour Cream - Forms the base of the creamy dip and adds a light tangy flavor. Greek yogurt can be used as an alternative.
- Lemon (juice and zest) Adds freshness
- Fresh Herbs (parsley and chives) Provide a mild onion flavor and fresh finish. Skip if preferred.
- Garlic - Adds extra flavor to the dip. Fresh garlic, minced garlic or garlic paste can be used
Step-by-Step Instructions (With Images)
- Cook and Drain Potatoes: Place potatoes in large pot of boiling water and boil potatoes until fork tender. Drain and allow to sit in colander for about 5 mins to steam dry.
- Smash Potatoes: Transfer to baking sheet and gently press down with a large fork, potato masher or the base of a small glass until flattened.
- Season and Bake: Drizzle the potatoes with olive oil and sprinkle with salt and black pepper. Bake in oven for 30 mins, until golden and crisp.
- Make dip and serve: While the potatoes bake mix the sour cream dip ingredients together in small bowl.
Top Tips
- Let the potatoes steam dry - After boiling and draining, allow the potatoes to sit for about 5 mins. Removing excess moisture helps them crisp up better in the oven.
- Adjust the thickness - Smash the potatoes thinner for crispy potatoes with crispier edges or leave them slightly thicker for a softer centre.
- Use enough oil - a good drizzle of olive oil helps the potato turn golden and crispy while roasting.
Serving Suggestions
These smashed potatoes are best served straight from the oven while the edges are crisp.
They are a perfect side dish alongside meals such as roast chicken, grilled fish, burgers, or sausages. They also work well as a sharing platter or appetiser, served with the sour cream and lemon dip for dipping.
Storage Instructions
- Refrigerator - Store leftover potatoes in an airtight container in the fridge for up to 3 days. Store the sour cream dip separately.
- Reheating - To bring back the crispiness, reheat the potatoes in the oven or air fryer until heated through. Microwaving will warm them but the potatoes may loose their crisp edges.
- Freezing - is not recommended as the texture of the potatoes ban become soft once thawed.
More Potato Recipes
Full Recipe
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Smashed Potatoes with a Sour Cream Dip
A delicious side dish for the whole family to enjoy, these Smashed Potatoes with a Lemon Herb Dip are great for little hands to pick up.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves:15 potatoes (approx)
Hover over "serves" value to reveal recipe scaler
Ingredients
- 750g / 1.6lb baby potatoes
- 2 tablespoon Olive oil
- 130g (½ cup) sour cream
- ¼ tsp garlic, minced
- ½ lemon, zest and juice
- 1 tbsp fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- salt and pepper, to taste
Instructions
- Bring a pot of water to the boil, add the potatoes and cook until soft (around 20-25 mins).
- In the last 10 mins of cooking pre heat oven to 200℃ / 390℉ (180℃ fan)
- Drain potaote and allow them to dry in colander for around 5 minutes.
- Place potatoes on baking tray and gently press down with a fork / masher until each potato is mostly flattened. Try and keep them in one piece. The thinner you smash them, the crispier they will be.
- Drizzle the oil over the potatoes and sprinkle with pepper and salt (optional - omit for babies and young children)
- Place in the oven and bake for approx. 30 min, until golden and crispy.
- Meanwhile, in a small bowl mix the sour cream, garlic, lemon and herbs together.
- Serve straight away
Recipe Notes
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutritional facts
Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 10mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 11.1mg | Calcium: 16mg | Iron: 0.4mg
Nidhi Mundhra
I am an Indian vegetarian looking for western, healthy recipes for my 6 year old daughter and I cannot believe I chanced upon you! Your recipes are exactly what I have been looking for. Thank you so much for these fab nutritious recipes without sugar and refined flours! I’m going to be trying out lots of your recipes!
Amy
Hi Nidhi, Thanks you so much, comments like this make my day! I hope you find plenty new recipes that your 6yr old will love!
oliviajones
Wow! This is so beautiful and delicious looking, can’t wait to try this, thanks for sharing!!!
Amy
Thank you so much Olivia ?