Sour Cream and Onion Smashed Potatoes
Serves 6
15 mins prep
60 mins cook
75 mins total
The secret...cooking the potatoes in beer, then smashing them down, and roasting with salted butter!
Potatoes
Herby Dip
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
1. Preheat the oven to 400° F.
2. Arrange the potatoes in a casserole dish with a lid. Pour over the beer and 2 cups water. Cover and bake for 40 minutes, until very soft.
3. Crank the heat on the oven to 425° F. Remove the potatoes and place them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange slices of butter on top of the potatoes. Season with salt and pepper. Roast until the potatoes are crispy, 20 minutes.
4. Meanwhile, make the dip. In a bowl, mix the sour cream, yogurt, onion flakes, garlic powder, and salt. Spread the dip onto a serving plate.
5. Grab the potatoes and spoon the potatoes and brown butter over the dip on the serving plate. Top with scallions, basil, cilantro, and lemon. Season with sea salt.
