Sour Cream and Onion Smashed Potatoes
The secret...cooking the potatoes in beer, then smashing them down, and roasting with salted butter!
Servings: 6
Calories: 136kcal
Ingredients
Potatoes
- 1 pound small to medium potatoes (yukon or russet potatoes)
- 1 12 ounce beer
- sea salt and black pepper
- 1 stick (8 tablespoons) salted butter, cubed
Herby Dip
- 3/4 cup sour cream
- 1/2 cup plain greek yogurt
- 1 tablespoon dried onion flakes
- 2 teaspoons garlic powder
- 1 cup fresh cilantro
- 1 cup fresh basil leaves
- 1/4 cup freshly chopped scallions
- 1 tablespoon lemon juice
Instructions
- 1. Preheat the oven to 400° F.2. Arrange the potatoes in a casserole dish with a lid. Pour over the beer and 2 cups water. Cover and bake for 40 minutes, until very soft.3. Crank the heat on the oven to 425° F. Remove the potatoes and place them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange slices of butter on top of the potatoes. Season with salt and pepper. Roast until the potatoes are crispy, 20 minutes.4. Meanwhile, make the dip. In a bowl, mix the sour cream, yogurt, onion flakes, garlic powder, and salt. Spread the dip onto a serving plate. 5. Grab the potatoes and spoon the potatoes and brown butter over the dip on the serving plate. Top with scallions, basil, cilantro, and lemon. Season with sea salt.
Video
Nutrition
Calories: 136kcal
