Crispy Garlic Olive Oil Smashed Potatoes
with Creamy Garlic Sour Cream Dip
Featuring Fustini’s Garlic Olive Oil
Crispy Garlic Olive Oil Smashed Potatoes
4
15 minutes
30 minutes
Vegetables
Ingredients
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1.5 lbs baby potatoes (Yukon gold or red)
1/4 cup Fustini’s Garlic Olive Oil, divided
Flaky sea salt and freshly ground black pepper
1 tsp fresh rosemary, finely chopped (optional)
Optional toppings: chopped chives, parsley, or grated Parmesan
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1 cup sour cream
1 tbsp Fustini’s Garlic Olive Oil
1 tsp fresh lemon juice
Salt and pepper, to taste
2 tbsp fresh chives, finely chopped (plus extra for garnish)
Directions
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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.
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In a bowl, combine sour cream, Garlic Olive Oil, lemon juice, salt, and pepper.
Stir in chopped chives. Chill until ready to serve.
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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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