Breastfeeding Friendly Crispy Smashed Potatoes with Sour Cream
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Learn more →Ingredients
4 servings
- 1 ½ lb small waxy potatoes (baby yukon gold or baby red potatoes)
- 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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