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INGREDIENTS
- 600 g baby potatoes
- ½ tsp dried garlic
- 1/3 tsp smoked paprika
- 2 tbsp olive oil
- salt
- pepper
FOR THE DIP
- 120 g sour cream
- handful of chives
- clove of garlic
- salt
INSTRUCTIONS
- 1Pour the potatoes into a large pot with water, salt them and cook until tender, which should take about 20 to 30 minutes depending on their size. Drain the cooked potatoes, transfer them to a clean tea towel and let them dry and cool for 5 minutes.
- 2Meanwhile, preheat the oven to 230 °C and line a baking sheet with parchment paper. Arrange the individual cooked potatoes on the baking sheet and smash them using the bottom of a glass or mug. The more you smash the potatoes into thinner patties, the crispier they will be. Let them cool for 5 minutes after smashing to release steam. In a small bowl, mix oil, salt, pepper, dried garlic, and smoked paprika, then brush each potato with the mixture. Place in the preheated oven for 25 minutes or until the potatoes are golden brown.
- 3Meanwhile, prepare the dressing. Mix the sour cream with finely chopped chives and pressed garlic, season with salt and mix everything together. Serve the baked smashed potatoes immediately with the dip.
