Absolutely everyone needs a go-to side dish that’s both easy to make and impossible to resist. These crispy smashed potatoes paired with a zesty lemon garlic dip are just that—a foolproof recipe that’ll have everyone asking for seconds.
Why This Recipe Works
- The double-cooking method ensures the potatoes are crispy on the outside and fluffy on the inside.
- The lemon garlic dip adds a bright, tangy contrast to the rich, crispy potatoes.
- It’s a versatile dish that can be served as a side, appetizer, or even a main for potato lovers.
Ingredients
- 2 lbs small Yukon Gold potatoes
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
Equipment Needed
- Large pot
- Baking sheet
- Mixing bowls
- Potato masher or fork
Instructions
Step 1: Boil the Potatoes
Start by boiling the Yukon Gold potatoes in a large pot of salted water until they’re fork-tender, about 20 minutes. Drain them and let them cool slightly. This step is crucial for achieving that perfect fluffy interior.
Step 2: Smash the Potatoes
Preheat your oven to 450°F. Place the boiled potatoes on a baking sheet and use a potato masher or fork to gently smash each one. Drizzle with olive oil and season with salt and pepper. The smashing creates more surface area for crispiness.
Step 3: Bake to Crispy Perfection
Bake the smashed potatoes in the preheated oven for 25-30 minutes, or until they’re golden and crispy. Keep an eye on them to ensure they don’t burn. The high temperature is key for that irresistible crunch.
Step 4: Prepare the Lemon Garlic Dip
While the potatoes bake, mix together sour cream, minced garlic, lemon juice, lemon zest, and salt in a bowl. Adjust the seasoning to taste. This dip is the perfect tangy complement to the rich potatoes.
Step 5: Serve and Enjoy
Once the potatoes are crispy and golden, serve them hot with the lemon garlic dip on the side. Watch as they disappear in minutes!
Tips and Tricks
For extra crispy potatoes, make sure they’re thoroughly dried after boiling. Any excess moisture can steam the potatoes in the oven, preventing them from getting as crispy as possible. Another tip is to use a heavy-bottomed glass or measuring cup to smash the potatoes evenly. Lastly, don’t overcrowd the baking sheet; giving each potato enough space ensures they crisp up nicely.
Recipe Variations
- Add grated Parmesan cheese over the potatoes before baking for a cheesy twist.
- Swap the sour cream in the dip for Greek yogurt for a lighter version.
- Incorporate fresh herbs like rosemary or thyme into the potatoes for an aromatic flavor boost.
Frequently Asked Questions
Can I use a different type of potato?
Yes, while Yukon Gold potatoes are recommended for their buttery texture, you can also use red potatoes or even small russets. Just keep in mind that the cooking time may vary slightly depending on the potato type.
How do I store leftovers?
Store any leftover potatoes and dip in separate airtight containers in the refrigerator. The potatoes can be reheated in the oven to bring back some of their crispiness, though they’re best enjoyed fresh.
Can I make this recipe ahead of time?
You can boil and smash the potatoes ahead of time, then refrigerate them until you’re ready to bake. The dip can also be made a day in advance. Just give the potatoes a few extra minutes in the oven if they’re going in cold.
Summary
These crispy smashed potatoes with lemon garlic dip are a game-changer for any meal. Easy to make and packed with flavor, they’re sure to become a staple in your recipe repertoire.
