Smashed Potatoes

Pour the potatoes into a large pot with water, salt, and bring to a boil until tender, which should take about 20 to 30 minutes depending on their size. Drain the cooked potatoes, transfer them to a clean towel, and let them dry and cool for 5 minutes.

Meanwhile, 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 the mixture over each potato. Place in the preheated oven for 25 minutes or until the potatoes are golden brown.

Meanwhile, prepare the dressing. Mix 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.