Crispy Smashed Potatoes with Lemon Chive Dipping Sauce

Who doesn’t like crispy potatoes? Especially if they taste like Sour Cream and Chives potato chips. Today I’m sharing a potato side dish/appetizer/snack that will surely be a family pleaser. Here is your shopping list:

1. 1-1/2 lbs. of Mini Yellow Potatoes (size of a golf ball)

2. 1 Large Lemon (zested and sliced in half)

3. 2 whole garlic cloves, smashed (or garlic powder)

4. Garlic Infused Olive Oil

5. 1 Cup unsweetened Greek yogurt or Sour Cream

6. 1 Tbsp Maple Syrup

7. ½ Cup fresh Chives Finely Chopped

8. Chopped Lemon Zest

9. Kosher Salt

10. Course Ground Pepper

Preheat oven to 425 degrees

Zest the lemon and chop. Set it aside to be used for the sauce. Cut the already zested lemon in half. Add it along with the smashed garlic cloves/garlic powder to a large pot of water that comes to about 1 inch over the potatoes.

Do not peel the potatoes.

Boil for 20 minutes. While the potatoes are cooking make the dipping sauce. In a small bowl mix the Yogurt/Sour cream, maple syrup, chives, lemon zest, salt and pepper to taste. Place in the refrigerator to chill and so all the flavors blend together. Turn off the burner and drain the potatoes.

Put them back in the hot pot and place on the warm burner to help dry them out. Take a baking sheet and line it with foil and then parchment paper. Take the garlic infused olive oil and spread all over the parchment paper.

Place the potatoes on the baking sheet and with the bottom of a large glass or measuring cup, press down to where it is about ¼ inch thick (you may want to spray the bottom of the glass or cup to keep the potato from sticking to it.

Spray the top of the potatoes with cooking spray and sprinkle with salt and pepper. Place in the oven for about 40 minutes (you may want to flip them at one point so that they brown evenly). I had 2 trays cooking in the oven at the same time.

One on the upper rack and one below. (Half-way through the cooking time I removed, flipped them and then swapped out the racks). Once crispy, remove from the oven and let it sit for about three minutes on the baking sheet before transferring to a serving dish. Remove the dipping sauce from the frig and give it a quick stir.

This time I used sour cream for the sauce and the crispy potatoes tasted just like Sour Cream and Chives Potato Chips. Next time I may just try adding some shredded cheddar cheese to top of the potatoes five minutes toward the end of baking time. Yum!