Buy all ingredients right below the recipe
INGREDIENTS FOR THE POTATOES
- 600 g potatoes (preferably small)
- ½ teaspoon dried garlic
- 1/3 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt (to taste)
- Pepper (to taste)
INGREDIENTS FOR THE DIP
- 120 g sour cream
- A handful of chives
- 1 clove garlic
- salt (to taste)
PREPARATION
- 1Place the potatoes in a large pot with water, salt them, and bring to a boil until tender. This may take approximately 20-30 minutes, depending on their size.
- 2Drain the cooked potatoes, transfer them to a clean kitchen towel, and let them dry and cool for 5 minutes.
- 3Meanwhile, preheat the oven to $230 \text{ °C}$ and line a baking tray with parchment paper.
- 4Place the cooked potatoes one by one on the baking tray and smash them with the bottom of a glass or mug.
- 5Tip: The more you smash the potatoes into thin patties, the crispier they will be. Let the smashed potatoes cool for 5 minutes to allow the steam to escape.
- 6In a small bowl, mix together the oil, salt, pepper, dried garlic, and smoked paprika, then brush each potato with the mixture.
- 7Place in the preheated oven for 25 minutes, or until the potatoes are nicely browned and crispy.
- 8Meanwhile, prepare the dip (dressing). Mix the sour cream with the finely chopped chives and crushed garlic, salt it, and mix everything together.
- 9Serve the baked smashed potatoes immediately with the dip.
