Why is it that potatoes are SO DELICIOUS? Like, have you ever met a potato dish you didn’t love? Coming from the Midwest, I may love potatoes more than the rest. Growing up, homemade oven fries were one of my favorite things my dad would make. He’d roast them with olive oil, salt, pepper, and maybe a few other spices too. But he did them simply, and they were always so delicious. Of course, we had roasted potatoes, mashed potatoes, and, oh my gosh, Dad’s very famous cheesy, crispy potato skins, which he served with sour cream for dipping. I drew my inspiration from Dad’s oven fries and potato skins and then took encouragement from my younger brother, Red, who loves a bag of sour cream and onion chips like no other. This recipe just works. Salty, crispy potatoes are topped with a smear of homemade sour cream and onion dip and loaded with fresh herbs. It’s a combination of Dad’s fries, Dad’s crispy skins with sour cream, and my brother’s obsession with sour cream and onion chips. These potatoes are the most delicious!
Let’s Get Into The Details
Step 1: cook the potatoes This is the easiest process. Place Yukon gold potatoes in a roasting pan with a lid. Pour over one bottle of beer and then a couple of cups of water. This time of year, I love to use a pumpkin beer, but you should cook with a beer you enjoy. If you do not drink beer, use an equal amount of apple cider or just use water. Cover, then bake for 45 minutes to an hour. The key is to get the potatoes really soft—they should be easily smashable. There is no need to peel or chop these potatoes. Just give them a good rinse, cover, and bake away. Baking the potatoes in the beer keeps them from drying out. It also cooks them really well and gets them ready for smashing, adding a rich flavor similar to something that’s been slow-cooked for a long time.
Step 2: make the dip While the potatoes roast make a simple onion dip. All we’re doing is mixing sour cream with plain Greek yogurt, dried onion flakes, garlic powder, salt, and black pepper. It’s not fancy, but so yummy!
Step 3: smash the potatoes Pull the potatoes out of the baking dish and place them onto a baking sheet. Smash them down with a potato masher, a fork, or the back of a spatula. Add pats of butter on and around the potatoes. Roast the smashed potatoes until they are very crispy. The butter naturally browns around each potato. It’s the yummiest!
Step 4: serve To serve, I take the dip and spread it out onto a serving plate or a low serving bowl. Then, take the hot, crispy potatoes and spoon them + the brown butter over the dip. Top with handfuls of fresh chopped scallions, basil, and cilantro. Then add a little bit of lemon juice, sea salt, and fresh black pepper. These potatoes really are so good. The crispy chip-like edges and soft centers are DELICIOUS! The dip adds such yumminess, like a sour cream and onion chip, but honestly, so much better. Make these as an appetizer for fall games or serve as a side situation for cozy fall dinners.
Looking for other potato dishes? Here are my favorites: Crispy Parmesan Thyme Sweet Potato Stacks Crockpot Cheesy Mashed Potatoes with Caramelized Onions Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans Baked Sweet Potato Parmesan Tater Tots Crispy Roasted Sweet Potatoes with Bourbon Maple Butter Lastly, if you make these Sour Cream and Onion Smashed Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
