Crispy Smashed Potatoes with Roasted Garlic & Truffle Sour Cream Dip
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!
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
*NOTE: Try to buy the smallest potatoes you can find so that they smash easier, get thinner and extra crispy! **NOTE: If your truffle oil is a bit older, the flavor will have dissipated, so you may have to add even more. There is also some variance with each brand, so use your judgement and taste as you go! NUTRITION INFO: The nutrition information listed below is for one serving and includes 1/6th of the sour cream dip.
Nutrition
Calories: 253kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 22mg | Potassium: 709mg | Fiber: 3g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 33mg | Calcium: 66mg | Iron: 1mg