Name: Sour Cream and Onion Smashed Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 pounds Gemstone baby potatoes; ½ cup olive oil, divided; ½ teaspoon salt, plus more to taste; ½ teaspoon freshly cracked black pepper, plus more to taste; ½ cup sour cream; ¼ cup heavy whipping cream; 1 teaspoon garlic powder; 1 teaspoon onion powder; ¼ cup fresh chives, chopped

These crispy Sour Cream and Onion Smashed Potatoes are a great comfort food side dish! Simple to make, uses baby potatoes and topped with a creamy sauce!

potatoes on a white plate with sauce and chives on top.

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potatoes on a white platter with a bowl of sauce in the middle.

The crispy smashed potatoes are perfect for anyone who loves potatoes!

These potatoes are simple to prep. First you boil them, then flatten and bake until crispy. They're so good with or without the sour cream sauce and while they're baking, you can get started on the sauce and the rest of your dinner.

We've also made these for breakfast! It's a perfect pair with eggs, bacon or sausage. You can also serve them as an appetizer for your next party with the sauce on the side for dipping.

This recipe saves time because you don't have to peel the baby potatoes. The potato skin gets nice and crispy from baking and they taste lovely with the touch of salt and pepper that we added.

They're so good plain that you could even skip the sour cream sauce if you prefer.

Keep scrolling for tips, process photos, additional potato recipes and more!

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What are the ingredients in this recipe?

recipe ingredients displayed on a marble background.

Gemstone baby potatoes
olive oil
salt
black pepper
sour cream
heavy whipping cream
garlic powder
onion powder
fresh chives

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

Yukon gold potatoes would work in this recipe if you can’t find gemstone potatoes. I like using gemstone because they are colorful. Always choose smaller sized waxy potatoes.

Leftovers will store in an airtight container in the fridge for up to 4 days. To reheat - bake at 425 degrees F until warmed through.

Do not peel the potatoes. You want the skin to crisp up in the oven.

What is the difference between mashed and smashed potatoes? They both start out by getting boiled, the difference is what happens after they’re boiled. Mashed potatoes are mashed and smashed potatoes are baked until crispy.

spoon drizzling sauce over the potatoes.

More potato side dish recipes you might like:

You can add or substitute with these ingredients:

use buttermilk instead of heavy cream
use 4 teaspoons dried chives instead of fresh
use melted butter instead of olive oil to coat the potatoes before baking
use garlic olive oil instead of plain
use any baby potato instead of gemstone

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white platter of potatoes with sauce and chives on top.

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I hope you enjoy this recipe as much as we did!

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close up of potatoes on a white platter.

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

50 Min

Total time

1 Hour

Sour Cream and Onion Smashed Potatoes

Ingredients

2 pounds Gemstone baby potatoes
½ cup olive oil, divided
½ teaspoon salt, plus more to taste
½ teaspoon freshly cracked black pepper, plus more to taste
½ cup sour cream
¼ cup heavy whipping cream
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup fresh chives, chopped

Instructions

Preheat the oven to 425 degrees F.
Add the potatoes to a large pot, and cover with cold water, enough to cover the potatoes by an inch.
Bring to a boil and cook for 10 to 12 minutes, or until the potatoes are tender.
Drain the potatoes in a colander and place them on a baking sheet.
Using a flat bottom of a glass, press down on the potatoes to smash them.
Drizzle with ¼ cup olive oil, and sprinkle with salt and pepper. Rub the oil and seasoning all over the potatoes.
Roast in a preheated oven for 30 to 40 minutes, or until crispy and browned.
In a medium mixing bowl, whisk together the sour cream, heavy whipping cream, garlic powder, onion powder and a pinch of salt and pepper. Drizzle in the remaining ¼ cup of olive oil. Whisk until smooth.
Serve the smashed potatoes on a plate or platter. Spoon the sour cream sauce over the potatoes and sprinkle with chopped chives.
Serve warm.

Notes

These are also great served on a platter with a bowl sauce on the side to dip.

Yukon gold potatoes would work in this recipe if you can’t find gemstone potatoes. I like using gemstone because they are colorful. Always choose smaller sized waxy potatoes.

Leftovers will store in an airtight container in the fridge for up to 4 days. To reheat - bake at 425 degrees F until warmed through.

Do not peel the potatoes. You want the skin to crisp up in the oven.

Nutrition Facts

Calories

526.38

Fat

38.19

Sat. Fat

10.11

Carbs

42.57

Fiber

5.25

Net carbs

37.33

Sugar

3.29

Protein

5.99

Sodium

318.69

Cholesterol

33.77

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.