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Crispy Smashed Potatoes With Chive Sour Cream

These potatoes deliver the best of both worlds; creamy, starchy center and crisp, golden edges. To smash, place the back of a wide spatula over each potato, and then press with heel of your hand

Prep
Cook
Serves 8people
Ingredients
cooking spray
2 1/2
lb small red potatoes
3
tbsp extra-virgin olive oil, divided
3/4
tsp kosher salt
1/4
tsp freshly ground black pepper
1/2
cup light sour cream
1/3
cup chopped chives
Directions
1.
Preheat oven to 500 degrees. Place oven racks in upper and lower thirds of oven. Coat 2 jelly-roll pans with cooking spray.
2.
Place potatoes on a microwave-safe plate; microwave at HIGH for 8 minutes or until tender. Place potatoes in a bowl. Add 2 tbsp oil, salt, and pepper; toss to coat. Divide potato mixture evenly between prepared bans. Using spatula, flatten potatoes to about 1/2 inch thickness. Brush potatoes with remaining 1 tbsp oil. Bake at 500 degrees for 10 minutes. Turn potatoes; rotate pans from front to back and top to bottom. Bake at 500 degrees for 10 minutes or until browned and crisp. Place potatoes on serving platter.
3.
Combine the sour cream and chopped chives in a small bowl stirring with a whisk. Serve sour cream with potatoes.

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