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CRISPY SMASHED POTATOES WITH CHIVE DIP

Ingredients

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

Potatoes

  • 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.

Instructions

  • 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.