Crispy smashed potatoes with sour cream dip
(0)
65 min
Masterpiece
Sezamo
Descoperă o garnitură irezistibilă: cartofi baby fierți și apoi zdrobiți, copți la cuptor până devin extrem de crocanți la exterior și rămân pufoși la interior. Aroma de boia afumată și usturoi completează perfect acești cartofi, serviți alături de un dip răcoros de smântână cu arpagic proaspăt. O rețetă simplă, dar plină de savoare, ideală pentru orice masă.
Preparation method
Preparing the potatoes
Place the potatoes in a large pot of water, add salt and boil until tender, about 20-30 minutes, depending on their size. Drain the boiled potatoes, transfer them to a clean towel and let them dry and cool for 5 minutes.
Meanwhile, preheat the oven to 230 °C and line a baking sheet with baking paper. Place the boiled potatoes on the sheet and smash them using the bottom of a glass or mug. The flatter you smash them, the crispier they will be. Leave them like this for 5 minutes to allow the steam to escape.
In a small bowl, mix the olive oil, salt, pepper, garlic powder, and smoked paprika. Brush each potato with this mixture. Place the baking sheet in the preheated oven for about 25 minutes or until the potatoes are well browned and crispy.
Chef's tip
For extra texture, you can sprinkle some grated parmesan over the potatoes in the last 5 minutes of baking.
Ingredients
Nutritional values
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25 min
Under an hour
