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Smashed Potatoes with Sour Cream and Chives

Serves 6 as a side


1.5 lbs red potatoes, cut in half (unless they are tiny, in which case, leave whole)

2 tablespoons olive oil

1 cup of sour cream

3 tablespoons butter, melted

Coarse sea salt

Fresh ground black pepper

Handful of fresh chives


1.            In a large pot, cover the potatoes with water and a lid and boil until fork tender. About 30 minutes or so depending on the size of your potatoes. Just test them with a fork every 15 minutes. Drain and set aside.

2.            Preheat oven to 450 degrees F.

3.            Brush the bottom of a large baking sheet with olive oil.

4.            Place the potatoes on the baking sheet with a few inches of space between each one.

5.            Using a potato smasher, press each potato until the skin breaks and it resembles a lumpy potato cake.

6.            Brush the top of each potato with the melted butter.

7.            Sprinkle generously with salt and pepper.

8.            Bake for 15 minutes.

9.            Top with a dollop of sour cream and fresh chopped chives. Enjoy!.

Recipe adapted from: foodfamilyfindscom