These twice-cooked potatoes create the ultimate crispy texture, complemented with a creamy dip. The thinner you smash your potatoes, the crispier they will be. When smashing, remember that thicker smashed potatoes will come out soft inside, crispy on the outside, and thinner smashed potatoes will be crispy throughout. Both options are delicious—let personal preference be your guide. Local new potatoes, which are more perishable and only found in summer, add a creamy, less starchy, and all-around delicious dimension to this recipe.
CRISPY SMASHED POTATOES WITH CHIVE DIP
- 1 cup sour cream
- 1 1/2 tablespoons hot horseradish freshly grated or jarred
- 1/2 cup chives finely chopped
- 1 clove garlic minced
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1 1/2 pounds new potatoes
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3 tablespoons olive oil
- 2 teaspoons granulated garlic
- 1 tablespoons parsley
- Preheat oven to 450°F.
- For the dip, mix all ingredients in a medium-sized bowl. Chill until ready to serve.
- Bring a large pot of water and 1 tablespoon of salt to a rapid boil. Add potatoes and cook for 20 minutes, until soft. Remove from water and allow them to dry completely in a colander.
- Coat a large baking sheet with 1 tablespoon olive oil. Arrange potatoes on the baking sheet and use the bottom of a glass to gently press down on potatoes until they are 1/4-inch thick. Drizzle with remaining olive oil and season with salt and garlic. Bake for 25 minutes, until crispy.
- Transfer to a plate and top with fresh herbs, and serve with chive dip.