Crispy Smashed Potatoes with Truffled Sour Cream and Two Other Toppings

Toppings left to right: Truffled sour cream with chives, cheddar and horseradish with bacon and chives, blue cheese with bacon and chives.

I could tell you that these make a fabulous appetizer with a subtle flavoring that will enhance the ambience of your next soiree. Really? I want comfort food and potatoes do it for me. When I serve these, I like make the toppings very subtle so you can still taste the sour cream and so that vegetarians and meat lovers both have options. Beautiful crispy outsides, tender, creamy insides…ahhhh. Like a three way cross between the best baked potatoes, potato skins,  and potato chips you’ve ever had. These are so incredibly easy with the frozen potatoes, and they are fast. It took me much longer to write this down than it did to cook the little darlings. One more thing: those little tiny bits left in the bottom of the skillet? Those are mine.

Ingredients:

1 (22 oz) bag frozen, whole skin-on baby yellow potatoes

2 teaspoons kosher salt

1 teaspoon fresh cracked pepper

6 Tablespoons canola oil, divided (hey, duck fat, bacon drippings, olive oil, whatever…animal products not recommended for vegetarian guests, though)

1 (16 oz) container sour cream (low fat is fine), drained of extra liquid and divided into three bowls

Four slices bacon, cooked crisp and crumbled for garnish (optional)

Fresh chives for garnish (optional)

Toppings (optional)

Directions for potatoes:

1)      Preheat oven to 300 degrees F.

2)      Microwave the potatoes according to package directions. Let cool slightly.

3)      Mix salt and pepper in a small bowl and let it stand by.

4)      Heat oil in a large skillet over medium heat until it starts to shimmer (I like to have a ‘test potato’ nearby-when it starts to sizzle, I know it’s safe to add more).

5)      While the oil is heating, spray a plate with cooking spray. Spray a piece of wax paper the size of the plate with cooking spray as well.

6)      Place four potatoes on the plate, cover with the wax paper (spray side down) and push down evenly until the potatoes are about ¼ to ½ inch thick (you want a nice even smash, not mashed potatoes). Season both sides of the potatoes with salt/pepper and place in skillet.

7)      Cook until the bottom is golden and crispy-about 4 minutes- and flip. Cook for another 5 minutes. Remove the potatoes with a spatula and drain on paper towels.

8)      Move cooked potatoes to a cooking sheet and keep warm in the oven.

9)      Repeat this process until all the potatoes are cooked, wiping out the pan and adding the additional oil about halfway through. 

10)   Place all potatoes on a serving tray and arrange toppings and garnishes so guests can top their own potato.

Directions for Toppings:

1)      Truffled sour cream: In one bowl of sour cream, add 2 teaspoons truffle oil. Stir and refrigerate until needed.

2)      Cheddar and horseradish: In the second bowl of sour cream, add  2 Tablespoons shredded cheddar and 1 teaspoon prepared horseradish. Stir and refrigerate until needed.

3)      Blue cheese: In the third bowl of sour cream, add 1 Tablespoon crumbled blue cheese or 1 Tablespoon blue cheese salad dressing. Stir and refrigerate until needed.

Get creative on me: I can think of a million different toppings for these little nuggets. Fresh herbs or Green Goddess dressing stirred into sour cream, just plan shredded cheese, etc. Sports snack? How about chopped chipotles in adobo mixed in your sour cream…. Go wild!