Crispy Garlicky Smashed Potatoes with Chive Dipping Sauce
A Meal’s Perfect Partner
A big dinner isn’t complete without potatoes on the side, right? Mashed, roasted, or fried, any potato is welcome on the dinner plate! The beauty of this recipe: you get two of these styles all in one. Soft insides and the buttery goodness of a mashed potato with the crispy outside of a roasted potato. These potatoes are the perfect pair for a slow cooked beef, a tender baked chicken, pan-fried salmon, or a roasted head of cauliflower.
These potatoes are an absolute crowd pleaser, with their crispy outsides, garlic buttery flavor, and sift insides. The dipping sauce takes this an extra level over the top. It’s tangy, chivy, and creamy. A perfect pair for any potato!
Tips For Making These Crispy Garlic Smashed Potatoes
If you plan on making this crispy smashed potatoes recipe, here are a few tips to make them extra delicious:
- Generally speaking, the smaller the potato the better. Smaller potatoes will cook a little faster, so keep that in mind when boiling and roasting, but the smaller potatoes will crisp up better and are easier to smash.
- Butter has a low smoke point - i.e. the temperature at which butter burns - and these potatoes are cooked at a higher temperature at which it can burn. Because of this, don’t push the cooking time longer than recommended or you can risk burning the butter and leaving your potatoes with an acrid taste. Another reason to lean towards the smaller potatoes so they cook quickly!
Recipe Details
To begin this recipe, you’ll boil the potatoes to get them softened up. Softening the potatoes through boiling them makes it easier to smash them before roasting them. You’ll boil them, starting with cold water, lots of salt, and a few cloves of garlic for extra flavor.
Once the potatoes are softened, you’ll strain and let them cool and dry slightly in the colander. Once you can handle them, transfer them to a baking tray and use a glass measuring cup or mug to smash each potato, leaving each potato relatively intact, but exposing the soft insides of each. Cover each potato with minced garlic, olive oil, and cold pieces of butter. Roast the potatoes for 25 minutes, flip each potato, and spoon the melted butter over the top, and continue roasting until the outsides are crisp and the insides are baked through, about 10-15 more minutes.
While the potatoes are roasting, whip up the dipping sauce! Mix some chopped chives, sour cream, a spoonful of mayo, a bit of apple cider vinegar, and a pinch of salt. Stir the ingredients until they’re evenly mixed. Taste and adjust the salt level if needed!
Once the potatoes are done, transfer them to a serving tray with the dipping sauce on the side. Enjoy right away while the potatoes are hot! These potatoes are best served right away. If any leftovers remain, keep the potatoes and dipping sauce stored separately. Reheat the potatoes in the oven at a low temperature, if available.
If you like the sound of this recipe, you should also check out these sides for your next dinner:
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Potatoes that are buttery and crisp on the outside and soft and fluffy on the inside and full of garlicky flavor, this side is sure to make everyone at the dinner table happy. Paired with a tangy, chive dipping sauce, this side dish will keep you going back for seconds.
- 2 lb small golden potatoes
- 4 cloves of garlic
- 3 tbsp olive oil
- 8 tbsp cold butter, sliced into ½ tablespoon slabs
- Sea salt and ground black pepper
- Flaky salt for finishing
- 2 tbsp chopped fresh chives
- 1/2 cup sour cream
- 1 tbsp mayonnaise
- 1 tsp apple cider vinegar
- Sea salt, to taste
Preheat your oven to 425°F and set out a large baking tray.
Add the potatoes and the whole cloves of garlic to a large pot and fill with cold water, covering the potatoes by 1 inch.
Bring to a boil and then heavily salt the water. Boil for 8-10 minutes until slightly softened and easily pierced with a fork.
Strain the potatoes and let cool in colander until the outsides have dried out. Arrange the potatoes on the baking tray and lightly smash with a glass measuring jar or mug, leaving the potatoes whole but with the insides exposed.
Mince the cloves of garlic and add onto the baking tray.
Drizzle the potatoes and garlic with with olive oil and season with salt and pepper.
Arrange the cold slabs of butter on and around the potatoes.
Bake for 20-25, remove from the oven, flip each potato over, and spoon any melted butter from around the edges of the pan on top of the potatoes. Return to the oven and bake another 10-15 minutes, until the potatoes are crisp on the outside and baked through on the inside..
Sprinkle flaky sea salt over the potatoes once out of the oven and let cool for a few minutes on the pan.
In a medium mixing bowl, mix the sour cream, mayonnaise, chopped chive, sea salt, and vinegar until evenly distributed.
Transfer to a small serving bowl or spread on the bottom of a large serving dish and spoon the potatoes directly on top.
Serve the potatoes warm and enjoy!
