Crispy Smashed Potatoes With Chive Sour Cream
- Cooking spray
- 2 1/2 pounds small red potatoes
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup light sour cream
- 1/4 cup chopped chives
- Preheat oven to 500u0b0. Place oven racks in upper and lower thirds of oven. Coat 2 jelly-roll pans with cooking spray.
- Place potatoes on a microwave-safe plate; microwave at HIGH for 8 minutes or until tender. Place potatoes in a bowl. Add 2 tablespoons oil, salt, and pepper; toss to coat. Divide potato mixture evenly between prepared pans. Using a spatula, flatten potatoes to about 1/2-inch thickness. Brush potatoes with remaining 1 tablespoon oil. Bake at 500u0b0 for 10 minutes. Turn potatoes; rotate pans from front to back and top to bottom. Bake at 500u0b0 for 10 minutes or until browned and crisp. Place potatoes on a serving platter.
- Combine the sour cream and chopped chives in a small bowl, stirring with a whisk. Serve sour cream with potatoes.
cooking spray, red potatoes, extravirgin olive oil, kosher salt, freshly ground black pepper, light sour cream, chives
Taken from www.myrecipes.com/recipe/crispy-smashed-potatoes (may not work)