Ingredients
Directions
- Preheat oven to 425 degrees F. Wash potatoes thoroughly.
- Place potatoes in a large pot of salted water. Bring to a boil and cook for 20 minutes, until fork tender. Drain and let them cool slightly.
- Lightly grease a sheet pan with olive oil. Place boiled potatoes onto the pan, spaced apart.
- Use the bottom of a glass and gently smash each potato. Flatten the potatoes to about a ¼ inch thickness.
- In a small mixing bowl, combine the olive oil, garlic powder, onion powder, salt, and pepper. Brush half of the mixture over the smashed potatoes.
- Place pan in a preheated oven and bake for 15minutes. Flip the potatoes, brush with the remaining olive oil mixture, and continue to bake for 15 more minutes, until golden brown and crispy.
- Garnish with additional sea salt and fresh herbs, if desired.
To Make the Sour Cream and Chives Dip
- In a small mixing bowl, add sour cream, onion powder, garlic powder, salt, pepper, chopped chives, and lemon juice. Mix well to combine. Refrigerate for up to 7 days.