Smashed Potatoes
65 min
Sezamo
Preparation method
Ingredients overview
- 600 g potatoes
- ½ teaspoon dried garlic
- 1/3 teaspoon paprika
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- 120 g sour cream
- a handful of chives
- 1 clove of garlic
Place the potatoes in a large pot with water, add salt, and boil them until tender — this should take 20–30 minutes, depending on their size. Drain the boiled potatoes, transfer them to a clean towel, and let them dry and cool slightly for 5 minutes. Meanwhile, preheat the oven to 230 °C and line a baking tray with parchment paper.
Place the boiled potatoes on the tray and gently smash them with the bottom of a glass or mug. The flatter you make them, the crispier they will be. Leave them smashed for another 5 minutes to allow the steam to escape. In a small bowl, mix the oil, salt, pepper, dried garlic, and smoked paprika, then brush each potato with this mixture. Bake for 25 minutes or until the potatoes are golden and crispy.
Meanwhile, prepare the sauce: mix the sour cream with the finely chopped chives and crushed garlic, add salt, and stir. Enjoy!