"Sour Cream" and Onion Crispy Smashed Potatoes

I am obsessed with potatoes. In any form. I would even venture to say that they’re my favorite food. Crispy smashed potatoes give you the best of both worlds: they’re soft and fluffy, like a baked potato, but they’re also crispy and crunchy, like a french fry.

I love making crispy smashed potatoes as an appetizer, and the best part is making a fun, yummy sauce to go with it. I made this “sour cream” and onion flavor using Greek yogurt. Of course, you can always use real sour cream, but I happen to have Greek yogurt on hand often, and I love that it is such a great source of protein with that creamy flavor and texture!

Ingredients (serves 2-3)

• 1 pound baby gold potatoes

• 1 1/2 tbsp olive oil, divided

• 2/3 cup Greek yogurt

• 1 tablespoon Trader Joe’s onion salt*

• 1 tbsp white vinegar

• 1 tsp finely chopped chives

*If you don’t have the Trader Joe’s onion salt, I recommend using 2 tsp onion powder, 1/2 tsp garlic powder, and 1/4-1/2 tsp salt (start with 1/4 and taste from there, add as needed).

1. Preheat oven to 425 F. Add potatoes to a large pot, cover with water, and bring to a boil. Cook for 30-40 min until potatoes are tender and can be easily pierced with a fork. Drain in a colander and let potatoes set for 5 minutes to cool.

2. Spread 1/2 tbsp oil across a baking sheet. Add potatoes, and mash with a large fork. Drizzle with 1 more tbsp olive oil, making sure all parts of the potato get some oil on it. Season with salt and pepper, and bake for 40 minutes or until potatoes are golden and crispy.

3. While potatoes are baking, mix together Greek yogurt, onion salt, and white vinegar in a medium bowl. When potatoes are ready, spoon the sauce onto the potatoes, and top with chives. Serve warm.