Smashed Potatoes with Herbed Sour Cream

These potatoes make the perfect side because they go well with tons of different entrees like meat, fish, or seafood! The cool and tangy sour cream compliments the crispy, salty potatoes. What’s even better is that you can make this sour cream dip on a weekend and use it all week with other sides!


1 ½ - 2 lb. small purple potatoes, cleaned 

2 Tablespoons extra-virgin olive oil or melted butter

Kosher salt

½ cup FAGE Sour Cream

1 Tablespoon fresh lemon juice

½ teaspoon garlic powder

½ cup fresh herbs, roughly chopped (such as chives, dill, scallions and/or cilantro)

  1. Preheat the oven to 400 degrees.
  2. Add potatoes to a large pot and cover with cold water (at least 2-inches above the potatoes). Season with 1 teaspoon salt.
  3. Cover and bring to a boil over medium-high heat. Let boil until the potatoes are just fork tender (but not falling apart), about 10-12 minutes (time may vary depending on the size of your potatoes).
  4. Drain and transfer to a clean baking sheet. Let cool slightly.
  5. While still warm, using the flat-bottom of a kitchen object (such as a measuring cup or mug) smash down on each potato to about ½-inch thick.
  6. Brush each potato with olive oil or melted butter and sprinkle with a pinch of salt.
  7. Transfer to the oven and bake until the tops are deep golden brown and crispy around the edges, about 30-35 minutes.
  8. Meanwhile, make your herbed sour cream by whisking together the FAGE Sour Cream, lemon juice, half of the herbs, garlic powder, and ½ teaspoon salt.
  9. Remove potatoes from the oven and let cool slightly. Transfer to a serving plate and top each potato with a scoop of herbed sour cream. Sprinkle with the reserved fresh herbs. Serve warm or at room temperature, with extra sour cream sauce for dipping.
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