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Crispy Smashed Potatoes with Sour Cream & Chive Dip https://www.metro.ca/userfiles/image/recipes/pommes-de-terre-croustillantes-trempette-creme-sure-ciboulette-12021.jpg PT10M PT50M PT1H00M
For the dip, mix all ingredients in a medium-sized bowl. Chill until ready to serve.Bring a large pot of salted water to boil. Add potatoes and cook for 15-20 minutes, until fork tender. Drain and cool.Meanwhile, preheat oven to 425°F and lightly grease a large baking sheet.Arrange potatoes on the baking sheet and use the bottom of a glass or potato masher to gently press down on potatoes until they are 1/4-inch thick.In a small bowl, mix together the olive oil paprika and garlic powder and brush the potatoes with oil. Season the potatoes generously with salt and pepper.Bake in the oven for 30-40 minutes, flipping halfway through, until the potatoes are nice and golden and crisp to your liking.Transfer to plate and top with fresh herbs and serve with sour cream and chive dip.
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Sour Cream & Chive Dip : 1 cup sour cream 1/4 cup mayonnaise 1/2 cup chives finely chopped 1 clove garlic minced 1 teaspoon grated lemon juice 1 tablespoon lemon juice Salt and pepper to taste For the Smashed Potatoes : 24 oz mini potatoes (1 1/2 pounds) 3 tablespoons olive oil 1/2 teaspoon paprika 1 teaspoon garlic powder salt and pepper to taste
Crispy Smashed Potatoes with Sour Cream & Chive Dip

Crispy Smashed Potatoes with Sour Cream & Chive Dip

Rate this recipe
4 Votes
4
Main course
0:10
Preparation
0:50
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Sour Cream & Chive Dip :
  • 1 cup
    sour cream
  • 1/4 cup
    mayonnaise
  • 1/2 cup
    chives finely chopped

  • 1 clove garlic minced
  • 1 teaspoon
    grated lemon juice
  • 1 tablespoon
    lemon juice

  • Salt and pepper to taste

  • For the Smashed Potatoes :
  • 24 oz
    mini potatoes (1 1/2 pounds)
  • 3 tablespoons
    olive oil
  • 1/2 teaspoon
    paprika
  • 1 teaspoon
    garlic powder

  • salt and pepper to taste
Imprimer ma sélection

Preparation

For the dip, mix all ingredients in a medium-sized bowl. Chill until ready to serve.

Bring a large pot of salted water to boil. Add potatoes and cook for 15-20 minutes, until fork tender. Drain and cool.

Meanwhile, preheat oven to 425°F and lightly grease a large baking sheet.

Arrange potatoes on the baking sheet and use the bottom of a glass or potato masher to gently press down on potatoes until they are 1/4-inch thick.

In a small bowl, mix together the olive oil paprika and garlic powder and brush the potatoes with oil. Season the potatoes generously with salt and pepper.

Bake in the oven for 30-40 minutes, flipping halfway through, until the potatoes are nice and golden and crisp to your liking.

Transfer to plate and top with fresh herbs and serve with sour cream and chive dip.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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