Updated: Mar 23
1/2 pound yellow baby potatoes, washed
2 tablespoons olive oil
1 stick butter, melted
4 cloves garlic, minced
1 teaspoon black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons cajun seasoning
fresh chives, for garnish, if desired
1/2 cup sour cream
2 teaspoons black pepper
1 1/2 teaspoons salt
1/2 tablespoon dried parsley
In a large pot, boil the potatoes until fork tender, about 15-20 minutes. Meanwhile, drizzle the olive oil on a large sheet pan and put into the oven. Preheat the oven and the pan to 400 degrees F.
In a small bowl, combine the butter, garlic, and seasonings to taste. Drain the water from the potatoes and place onto the sheet pan.
Using something clean, dry, and flat (like the bottom of a mason jar); smash the potatoes. Drizzle with the melted butter and garlic and bake for 20-30 minutes or until desired crispiness.
While those bake, in a small bowl, combine the sour cream, black pepper, salt, and parsley.
Remove and let cool on a wired cooling rack. Top with chives, if desired and enjoy!
NOTES: The thinner you smash the potatoes, the crispier they will be. They'll most likely fall apart into smaller pieces when you do; that's ok! Also, I have found that it helps to clean off the bottom of the jar or every so often to prevent them from sticking.