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
For the Potatoes:
- 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
For the Sour Cream Dip:
- 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
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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