Crispy Garlic Olive Oil Smashed Potatoes
with Creamy Garlic Sour Cream Dip
Featuring Fustini’s Garlic Olive Oil
Crispy Garlic Olive Oil Smashed Potatoes
Category
Vegetables
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
For the Potatoes:
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1.5 lbs baby potatoes (Yukon gold or red)
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1/4 cup Fustini’s Garlic Olive Oil, divided
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Flaky sea salt and freshly ground black pepper
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1 tsp fresh rosemary, finely chopped (optional)
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Optional toppings: chopped chives, parsley, or grated Parmesan
For the Sour Cream Dip:
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1 cup sour cream
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1 tbsp Fustini’s Garlic Olive Oil
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1 tsp fresh lemon juice
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Salt and pepper, to taste
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2 tbsp fresh chives, finely chopped (plus extra for garnish)
Directions
Prepare the Potatoes
Preheat oven to 400°F (220°C).
Boil potatoes in salted water until tender, about 15–20 minutes. Drain well.
Transfer potatoes to a parchment-lined baking sheet. Using the bottom of a glass or measuring cup, gently flatten each potato.
Drizzle half of the Garlic Olive Oil over the potatoes. Season with flaky salt, pepper, and optional rosemary.
Roast for 20–30 minutes until golden and crispy. Halfway through, drizzle the remaining garlic olive oil over the potatoes for extra crispness.
Make the Sour Cream Dip
In a bowl, combine sour cream, Garlic Olive Oil, lemon juice, salt, and pepper.
Stir in chopped chives. Chill until ready to serve.
Serve
Plate the crispy smashed potatoes with the chilled garlic sour cream dip on the side.
Garnish potatoes and dip with extra chopped chives for a fresh finish.
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