Sour Cream and Onion Smashed Potatoes

Crispy, golden Smashed Potatoes with sour cream and green onions!  Crispy on the outside and tender on the inside, these baby Yukon gold potatoes are sure to be your new favorite side dish!  These little spuds are boiled until tender, smushed a bit, then topped with whatever your heart desires.  For me, that's sour cream and onions but of course, there are so many other tasty toppings to try.

This post has been updated since it was originally posted in March 2016.

It’s all about the Root, the Root - Root Veggies!  (I know it's an oldie but a goodie - right?)  So did you know potatoes are considered a root vegetable?

Please allow me to share my knowledge on this topic. What can I say?... It's my passion for gardening coming out.

Here’s the back story on these earth dwellers…to be a "true" root vegetable, the vegetable should meet two criteria: they should be grown underground, and act like a root for the plant - absorbing moisture and nutrients from the ground.

We consider the potato a root vegetable but the portion of the plant that is underground is considered a tuber or an underground stem.  So some might get a little crazy technical and try to exclude the potatoes from the root category.  But that’s not how we roll.  We say the more roots (or ahhem, "tubers") the better!

Just a little root veggie trivia for you to enlighten your family and friends while serving these yummy Smashed Potatoes.

These Smashed Potatoes are the bomb!  Especially with some luscious sour cream and savory green onions!

They are crispy on the outside and tender on the inside.  So buttery, tasty, and a fun way to enjoy potatoes.

And even better they are naturally Gluten-free.

And they go great with my farmer's Famer's Market Meatloaf and Garlic Green Beans to make the perfect meal. 

Or if you feel like chicken, pair them with my Parmesan Crusted Chicken and Balsamic Glazed Brussels Sprouts instead! 

 

I like to use baby Yukon gold potatoes for this recipe.  They are starchier than red potatoes, so they stay together after smashing and keep their shape nicely.

How To Make Smashed Potatoes

You start by boiling the potatoes for 10 minutes, gently smashing them, seasoning them with salt and pepper, and baking for 30 minutes.

   

Voila…delectable crazy crispy Smashed Potatoes!  So easy and soooo good!

But what would a potato be without some sour cream and chopped green onions?  

Clearly, the answer is Delicious, but go ahead and take them up a notch with some tasty toppings.

Toppings for Smashed Potatoes

You can top these baby Yukon gold potatoes with any of your favorite fixings...

• bacon
• shredded cheese
• bbq sauce
• ketchup
• butter
• parsley
• sour cream,
• and chives or chopped green onions

This smashed potato recipe requires slightly more attention than a baked potato, but they are nice and crispy and look fun and delicious – totally worth it!  

So, go ahead and put these Sour Cream and Onion Smashed Potatoes on your list of recipes to make this week – trust me you’ll be glad you did!!

Delicious recipes to serve with smashed potatoes:

• Boiled Lobster with Drawn Butter 
• Tuna Cakes with Jalapeño and Cilantro
• Parmesan Crusted Chicken
• Instant Pot Whole Chicken Recipe
• Chicken with Creamy Parmesan Mushroom Sauce

 

Yield: 8 servings

Sour Cream and Onion Smashed Potatoes

Print

A fun twist on roasted potatoes, topped with sour cream & green onions! 

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1-1 ½ pounds yellow baby potatoes
• 4-6 tablespoons olive oil
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• sour cream
• finely chopped parsley
• chopped green onions

Instructions

1. Preheat oven to 450ºF, and line a baking sheet with parchment paper and drizzle with olive oil.
2. Place the potatoes in a large pot and cover with water. Bring them to a boil and cook at a steady simmer for about 10 minutes or until fork tender. Drain and let them cool slightly - about 10 minutes.
3. Either on a dish towel or directly on the baking pan - gently but firmly crush each potato until their about ½ inch thick.
4. With a spatula transfer them carefully to the baking pan.
5. Drizzle the olive oil evenly over the potatoes. Sprinkle with salt and pepper and bake them for 15 minutes. Flip them over and cook for another 15 minutes, or until they're crisp and a bit brown around the edges. Transfer to a serving platter and sprinkle with additional salt and pepper to taste. Drop dollops of sour cream over the potatoes and sprinkle with scallions and parsley.

Notes

There are so many topping options for these Smashed Potatoes. Here's some more ideas to get your wheels turning: bacon, shredded cheese, BBQ sauce, chives, green onions, sour cream, ketchup or buffalo sauce.

Nutrition Information

Yield

8

Serving Size

6 ounces
Amount Per Serving Calories 173Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 1mgSodium 406mgCarbohydrates 18gFiber 2gSugar 1gProtein 2g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!