Anti Inflammatory Crispy Smashed Potatoes with Sour Cream

Total time1 hr

Prep time10 min

Cook time50 min

Anti Inflammatory Crispy Smashed Potatoes with Sour Cream

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Ingredients

4 servings

1 ½ lb small waxy potatoes (baby yukon gold or baby red potatoes)
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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1 tbsp kosher salt, plus more for the boiling water
3 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp black pepper

For serving

¾ cup sour cream
2 tbsp fresh chives, thinly sliced
flaky sea salt, to taste (optional)

Instructions

1
Place the potatoes in a large pot and cover with cold water by at least 2 inches. Add a generous pinch of kosher salt and bring to a boil over high heat. Cook until the potatoes are completely tender and a fork slides in with no resistance, 18–22 minutes depending on size.
2
Preheat the oven to 450°F (230°C). Drain the potatoes and spread them on a rimmed baking sheet. Let them sit for 3–4 minutes until the surface moisture evaporates and the skins look dry.

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