Crispy Sour Cream and Onion Potatoes

When I was kid—before we were living in Colorado—we went on a ski trip to Utah with another family. They had a daughter about my age, and I remember her being absolutely obsessed with sour cream and onion potato chips. She would dip them in ketchup, which I thought was pretty much the grossest thing I’d ever seen. I didn’t really eat potato chips of any kind, and especially not sour cream and onion (I know, I know). Of course, now I understand the obsession—though I still don’t get the ketchup part, but to each their own. Sour cream and onion is a classic, delicious combination. Chips are great and all, but these hot, crispy smashed potatoes are even better. I plate them over a bed of seasoned Greek yogurt, but if you feel like going for it, by all means, use real-deal sour cream. The herby mixture on top will remind you of the powder that coats the chips . . . in a good way! You’re going to be addicted to these, even more than you are to the chips.

PREP 15 MINUTES

COOK SEE SPECIFIC DEVICE METHOD

SERVES 6

• 1/2 cup extra-virgin olive oil, plus more for greasing
• 2 pounds baby Yukon gold potatoes
• 1 tablespoon kosher salt, plus more to taste
• 2 cups plain Greek yogurt or sour cream
• 2 tablespoons chopped fresh chives, plus more for serving
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 2 tablespoons grated Parmesan cheese
• Freshly ground pepper
• Fresh herbs, such as parsley or dill, for serving
• Flaky sea salt

OVEN

COOK 50 MINUTES

Preheat the oven to 450°F. Grease a baking sheet.

Place the potatoes and the kosher salt in a large pot. Add enough water to cover the potatoes by two inches. Bring to a boil over high heat, then reduce the heat to medium. Cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and transfer to the prepared baking sheet. Let cool slightly.

Place another baking sheet on top of the potatoes, then push down firmly to smash the potatoes. (Alternatively, you can use the bottom of a mug or drinking glass to smash each potato individually.) Roast the potatoes until crispy and golden brown, 20 to 30 minutes.

Meanwhile, in a small bowl, stir the yogurt and chives together. Season with kosher salt.

In a separate small bowl, whisk together the ½ cup olive oil, onion powder, garlic powder, parsley, dill, Parmesan, and a pinch each of kosher salt and pepper. Pour the oil mixture over the roasted potatoes and toss to coat, gently breaking up the potatoes.

Spread the seasoned yogurt onto a serving plate and then add the potatoes on top. Sprinkle with chives, additional herbs, and flaky salt.

PRESSURE COOKER

COOK 6 MINUTES, PLUS ADDITIONAL TIME TO COME TO PRESSURE

Preheat the oven to 450°F. Grease a baking sheet.

In the pressure cooker pot, combine the potatoes, 2 cups of water, and the kosher salt. Lock the lid in place and cook on high pressure for 6 minutes. Quick or natural release and open when the pressure subsides. Drain the potatoes and transfer to the prepared baking sheet. Let cool slightly.

Finish as directed for the oven starting from step 3.

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