These Crispy Smashed Potatoes with Roasted Garlic & Truffle Sour Cream Dip are the most impressive little appetizer or party snack! They look and taste gourmet, but they’re surprisingly simple to make. The potatoes are roasted until perfectly golden and crispy, then paired with a creamy sour cream dip full of sweet roasted garlic and the earthy aroma of truffle oil. You just gotta try them!
We’re just days away from the big game and although I am not necessarily excited for it, it does give me an excuse to re-make these Crispy Smashed Potatoes with Roasted Garlic & Truffle Sour Cream Dip. Wow that recipe title is a mouthful…sorry! But just trust me, these will be the star at your watch party. They’re like the older, hotter cousin of chips and dip!
As if crispy smashed potatoes aren’t delicious enough on their own, they just get leveled up even further when you pair it with a sour cream dip full of roasted garlic and truffle oil. There’s no better feeling than dunking one of these crispy, crunchy potatoes into a creamy, rich dip. Quite literally addicting…you might want to consider doubling the batch. Enjoy!
Why You’ll Love these Crispy Smashed Potatoes with Roasted Garlic & Truffle Sour Cream Dip
- It’s an elevated play on chips and dip!
- They are the perfect finger food for parties or game day.
- The crispy smashed potatoes pair so perfectly with the rich and creamy dip.
- They are easy to make, with most of the time being passive.
- You only need a handful of ingredients!
What You Need to Make these Crispy Smashed Potatoes with Sour Cream Dip
For the Crispy Smashed Potatoes:
- Baby Potatoes: The smaller the better here! If you can find the Trader Joe’s teeny tiny potatoes, those are a great option. Just wash them, no need to peel.
- Olive Oil: For coating the pan, brushing on the potatoes and for roasting the garlic.
- Kosher Salt & Black Pepper: Season to taste.
For the Roasted Garlic & Truffle Sour Cream Dip:
- Garlic: We are going to roast a whole head of garlic which sounds like a lot but the flavor becomes much more mellow and sweet when you roast it…trust me!
- Sour Cream: Sour cream is the base of this dip and provides rich, creamy and tangy flavor!
- Chives: Fresh chopped chives is the best addition to this dip, adding a subtle onion-y flavor. You may want extra for garnish as well.
- Truffle Oil: Truffle oil really elevates this dip! It’s best to use a fresher truffle oil because as it gets older it loses it’s flavor.
- Lemon Juice: Just a bit to add some acidity to this dip.
- Kosher Salt & Black Pepper: Season to taste.
How To Make these Sour Cream Crispy Smashed Potatoes
Boil the Potatoes until Fork Tender:
First, preheat your oven to 450F. Then, add potatoes to a large pot and cover with 1″ of water and a generous amount of kosher salt. Bring to a boil. Once boiling, reduce the heat to medium and let cook for 15-20 minutes, or until the potatoes are fork tender.
Drain Potatoes:
Next, drain potatoes and allow them to sit in the colander for 5 minutes to really dry off. Don’t skip this step or else your potatoes won’t be as crispy! Meanwhile, brush a small amount of oil onto the bottom of the baking sheet(s).
Smash the Potatoes:
Transfer potatoes to the greased baking sheet(s) and smash them down with the bottom of a glass cup. I recommend wiping/cleaning off the bottom of the cup after smashing down each potato.
Brush with Oil, Season with Salt & Pepper:
Brush the top of each smashed potato with olive oil, then season with kosher salt & black pepper. Drizzle remaining oil onto the exposed part of the garlic head and then wrap it up with aluminum foil. Place it onto the baking sheet with the potatoes.
Roast Potatoes & Garlic:
Transfer baking sheet(s) to the oven for 30-35 minutes, or until the potatoes are golden and crispy. Optionally, switch to broil for a few more minutes. Unwrap the garlic head and allow it to cool down. Once it’s cooled, squeeze out the cloves and mince them.
Prepare Roasted Garlic & Truffle Sour Cream Dip:
Add sour cream, roasted & minced garlic, chives, lemon juice, truffle oil, salt and pepper to a medium bowl and stir until combined. Taste and adjust the amount of truffle oil to your preference. Serve the crispy smashed potatoes alongside the roasted garlic & truffle sour cream dip. Enjoy!
Tips & Tricks for the Ultimate Crispy Smashed Potatoes:
- Use the smallest potatoes you can find: Even some baby potatoes are actually very large, so choose wisely to ensure that they can get as thin and crispy as possible.
- Let the potatoes drain well: If there’s excess water on them, they’ll steam rather than get crispy.
- Smash them as thin as you can: And don’t stress if they break a little – once you add the oil, they’ll kind of stick back together.
- Make sure there’s no overlap on the pan: It’s best to use an extra-large baking sheet (or 2 normal sized ones) so that there’s room for the potatoes to breathe.
- Crank up the oven heat: 450F may sound super high, but trust the process here!
How Should I Store Leftovers?
These crispy smashed potatoes are the kind of recipe that’s best enjoyed fresh for the ultimate crispy texture! You can of course store leftovers in an airtight container for several days, but they won’t stay crispy. If you want to re-heat them, skip the microwave and try using an air fryer or oven instead. I also recommend storing the roasted garlic & truffle sour cream dip in a separate container or jar.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Snacks & Appetizers?
- Healthy Buffalo Chicken Dip
- Philly Cheesesteak Sliders
- Cheesy Stuffed Garlic Bread Rolls
- Spicy Tuna Bites with Canned Tuna
- Mini Buffalo Chicken Tortilla Cups
Crispy Smashed Potatoes with Roasted Garlic & Truffle Sour Cream Dip
Equipment
- large pot
- colander
- 1 extra large baking sheet or 2 normal baking sheets
- glass cup
- Pastry brush (optional)
- aluminum foil
- medium bowl
- Spoon or Spatula
Ingredients
For the Crispy Smashed Potatoes:
- 2 lb baby potatoes *
- 2 tbsp olive oil divided
- kosher salt & black pepper to taste
For the Roasted Garlic & Truffle Sour Cream Dip:
- 1 head of garlic top chopped off
- 1 cup sour cream
- 2 tbsp chopped chives
- 1 tbsp fresh lemon juice
- 2 tsp truffle oil (adjust to taste)**
- kosher salt & black pepper to taste
Instructions
- Preheat your oven to 450F. Then, add potatoes to a large pot and cover with 1" of water and a generous amount of kosher salt. Bring to a boil. Once boiling, reduce the heat to medium and let cook for 15-20 minutes, or until the potatoes are fork tender.2 lb baby potatoes
- Drain potatoes and allow them to sit in the colander for 5 minutes to really dry off. Meanwhile, brush a small amount of oil onto the bottom of the baking sheet(s).2 tbsp olive oil
- Transfer potatoes to the greased baking sheet(s) and smash them down with the bottom of a glass cup. I recommend wiping/cleaning off the bottom of the cup after smashing down each potato.
- Brush the top of each smashed potato with olive oil, then season with kosher salt & black pepper. Drizzle remaining oil onto the exposed part of the garlic head and then wrap it up with aluminum foil. Place it onto the baking sheet with the potatoes.2 tbsp olive oil, kosher salt & black pepper, 1 head of garlic
- Transfer baking sheet(s) to the oven for 30-35 minutes, or until the potatoes are golden and crispy. Optionally, switch to broil for a few more minutes.
- Unwrap the garlic head and allow it to cool down. Once it's cooled, squeeze out the cloves and mince them.
- Add sour cream, roasted & minced garlic, chives, lemon juice, truffle oil, salt and pepper to a medium bowl and stir until combined. Taste and adjust the amount of truffle oil to your preference.1 cup sour cream, 2 tbsp chopped chives, 1 tbsp fresh lemon juice, 2 tsp truffle oil, kosher salt & black pepper
- Serve the crispy smashed potatoes alongside the roasted garlic & truffle sour cream dip. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.