Crispy Smashed Potatoes With Sour Cream
There’s something irresistible about Crispy Smashed Potatoes with Sour Cream. They’re golden and crunchy on the outside, fluffy and tender on the inside, and topped with cool, creamy sour cream and fresh chives. This simple side dish looks impressive but is incredibly easy to make with just a handful of ingredients.
I love making these potatoes when I want a comforting side that feels a little special without extra work. Smashing the potatoes creates all those crispy edges, which are honestly the best part. In my house, they disappear fast, especially when I add bacon bits and cheddar cheese on top.
If you enjoy potato recipes like this one, you might also love roasted fingerling potatoes, no drain mashed potatoes, or roasted sweet potatoes. They’re all easy, comforting dishes that pair perfectly with weeknight dinners or holiday meals.
Table of Contents
Why You’ll Love This Recipe
- Super Crispy Texture: Smashing the potatoes creates lots of surface area so every bite gets deliciously crisp in the oven.
- Simple Ingredients: This recipe uses pantry staples and fresh potatoes for a flavorful side dish.
- Customizable Toppings: Add cheddar, bacon bits, green onions, or extra herbs to make it your own.
- Perfect for Any Meal: These potatoes work as a weeknight side dish when served with these bacon-wrapped drumsticks or a crowd-pleasing party appetizer with homemade blue cheese dressing or nacho cheese sauce.
Ingredients
This is a list of the ingredients that you need to make your smashed potatoes extra delicious. To make the basic version, you will only need three ingredients; potatoes, oil, and kosher salt. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Baby Potatoes: Small Yukon gold or red potatoes cook quickly and smash perfectly for crispy edges.
- Olive Oil: Helps the potatoes roast to perfection while adding rich flavor.
- Kosher Salt: Enhances the natural flavor of the potatoes and seasons them evenly.
- Black Pepper: Adds a mild heat that balances the creamy flavor of potatoes.
- Garlic Powder: Gives the potatoes a slightly roasted garlic flavor.
- Sour Cream: Creates a cool and creamy topping that contrasts beautifully with the crispy potatoes.
- Milk or Cream: Helps thin the sour cream slightly so it spreads easily over the potatoes.
- Chives or Green Onions: Provide a fresh, mild onion flavor and bright color for garnish.
- Optional Toppings: Shredded cheddar, bacon bits, or extra chives make the potatoes even more flavorful and loaded.
How to Make Smashed Potatoes with Sour Cream
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Place the baby potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Cook the potatoes for 25–30 minutes, until fork-tender.
- Drain the potatoes and let them steam dry for about 5 minutes. Pat dry with paper towels to remove all moisture. Transfer the potatoes to the prepared baking sheet (see recipe card).
- Use the bottom of a glass or measuring cup to gently smash each potato until flattened. Place in the refrigerator to cool for about 20 minutes.
- Drizzle the potatoes with olive oil and sprinkle with the remaining salt, pepper, and garlic powder.
- Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
- If you are adding cheese, sprinkle on top of the potatoes the last 5-10 minutes of roasting. Top with additional toppings. Stir together the sour cream and milk until smooth. Serve on the side.
Substitutions and Additions
- Loaded Smashed Potatoes: Add shredded cheddar and crispy bacon bits before serving for a loaded baked potato vibe.
- Herb Garlic Potatoes: Mix fresh rosemary, thyme, or parsley with the oil before roasting.
- Spicy Version: Sprinkle red pepper flakes or drizzle with hot sauce for a little kick.
- Parmesan Crispy Potatoes: Sprinkle grated parmesan over the potatoes during the last 10 minutes of roasting.
Sandra’s Pro Tips
- Let the potatoes steam dry after boiling so they roast instead of steaming in the oven. Pat dry with layers of paper towels to remove moisture for extra crispy potatoes.
- Avoid overcrowding the potatoes on the baking sheet. Make sure there is plenty of room for the potatoes to spread when smashing them.
- Flip the potatoes halfway through roasting for even browning.
- For extra crispiness, brush the potatoes with a little more oil after flipping.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes. You can boil and smash the potatoes a few hours ahead, then roast them just before serving.
Baby Yukon gold or red potatoes work best because they have a creamy texture and hold their shape well.
Yes. Cook the smashed potatoes at 400°F for about 15–18 minutes, flipping halfway through.
Other Delicious Crispy Recipes You May Enjoy
Crispy Smashed Potatoes with Sour Cream
Equipment
- baking sheets
- Parchment Paper
- glass to smash potatoes
Ingredients
- 12 yellow baby potatoes about 1 1/2 pounds
- 2 teaspoons kosher salt for boiling potatoes
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
Topping
- cheese
- chives, parsley, or diced green onions
- bacon bits
Sour Cream Topping
- 1/2 cup sour cream
- 2 Tablespoons milk to thin sour cream
Instructions
- Line two baking sheets with parchment paper. Drizzle olive oil on parchment paper and use a pastry brush spread areas the potatoes will be placed on. Set baking sheets aside.
- Put he potatoes in a large pot (single layer) with an inch of water covering the potatoes. Add two teaspoons of salt. Bring to a boil, then reduce to simmer for about 25-30 minutes or until tender when pierced with a fork.
- Drain the potatoes from the water and steam dry for about 10 minutes. You may pat dry the potatoes with paper towels to remove as much moisture as possible.
- Transfer the potatoes to the prepared baking sheets. Use the bottom of a glass or measuring cup to gently smash each potato until flattened to about a 1/2 inch thickness. Cool completely by storing them in the refrigerator for about 20 minutes.
- Preheat oven to 450°F (232°C).
- Sprinkle potatoes with salt and drizzle olive oil over the potatoes. Roast the potatoes for 30 minutes. Carefully flip potatoes after 15 minutes.
- If adding cheese, sprinkle grated cheese over the potatoes during the last 5-10 minutes of roasting. Serve with additional toppings.
- In a separate mixing bowl mix the sour cream with milk. Serve with potatoes.
Notes
How To Store
- Storage: Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 375°F for 10–12 minutes or in an air fryer until hot and crispy again.
- Freezing: Freeze cooked smashed potatoes without toppings for up to 2 months. Reheat straight from frozen in the oven until warmed through and crisp.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Adapted from this Crispy Smashed Roasted Potatoes recipe. This post was originally shared September, 2014. The photos were updated March, 2026.
Hi Sandra, I love your crispy smashed potatoes recipe. This is perfect for the holidays. Thanks for sharing.
Thanks, Joanne! These were a hit at my house and think they would be lovely to share with guests too!
Looks fantastic!
Thanks, Erren! The crispy part of the potatoes are my favorite part 🙂
Oh my! These look so good! This looks so much better for you than frying french fries, and probably takes less time!
You definitely do have to stand over the stove, which is great! Pop them in the oven and let it get all crispy!
Smashed potatoes are a hit at my house. Perfect with minimal seasonings and crispy edges, but even better with a little bit of cheesy goodness.
Oh yes! Cheese on these smashed potatoes would be fabulous!
My family loves these potatoes! You’ve reminded me to buy some more new potatoes 🙂
P.S. I just julienned my apples by hand for my recent salad. If I needed more than two, I might have broken out the madonline.
Yes, make these smashed potatoes soon for your family!You are amazing for slicing those apples my hand!I banned myself from using a madonline after a nasty finger slice, but I know there are some newer kitchen gadgets out there!
These potatoes look amazingly delicious! I absolutely love how easy this recipe is 🙂
Hi Nicole! These smashed potatoes are super easy to make and we can get pretty creative with adding some different toppings too!
Don’t you just love these! A little crispy and so easy to make. I have done this on the stove top but will have to try it in the oven.
Sometimes the simplest recipes are the best and most favorited! I love that! Roasting these in the oven saves some time, so you can cook other things, of course 😉