Smashed Roasted Potatoes | Crispy Side Dish with Chive Dip

Place the potatoes in a large pot of salted water and cook until tender (approx. 20-30 minutes, depending on size). Drain the cooked potatoes, place them on a clean kitchen towel, and let them dry and cool for 5 minutes.

Meanwhile, preheat the oven to 230 °C and line a baking tray with baking paper. Arrange the cooked potatoes on the tray and smash them with the bottom of a glass. The thinner you smash them, the crispier they will be. Let them cool like this for 5 minutes to allow the steam to escape. In a small bowl, mix the oil, a pinch of salt, pepper, garlic granules, and smoked paprika, then brush the potatoes with the mixture. Bake in the preheated oven for about 25 minutes, until golden brown and crispy.

Meanwhile, prepare the dip. Mix the sour cream with the finely chopped chives and crushed garlic, then season with salt. Serve the roasted potatoes immediately with the dip.