Crispy Smashed Baby Potatoes

If you’ve ever made my recipe for The Very Best Instant Pot Baby Potatoes, you know how amazing those little gems are. Now let’s take them up a notch by transforming them into delectable disks of crunchy goodness. Such a simple change, but oh so good. Let me walk you through the process.

Start with cold leftover cooked baby potatoes. To make the very best baby potatoes, try my instant pot recipe here.

Use a drinking glass to smash the potatoes like this.

In a cast iron skillet over medium-high heat, brown the smashed potatoes in a little vegetable oil until they’re browned on both sides. Turn off the heat and add a pat of butter to the pan and sprinkle with garlic, onion, salt, and pepper. Flaked sea salt is particularly nice on these potatoes.

Finish with a sprinkling of freshly chopped chives and parsley.

Items used to make this recipe:

(affiliate links)

• cast iron skillet https://amzn.to/2Ux7TD7

• flaked sea salt https://amzn.to/3j64G7A

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Crispy Smashed Baby Potatoes

makes 4 servings

Printable Recipe

Ingredients

• 1/2 pound cooked baby potatoes, cold

• 1 tablespoon vegetable oil

• 1 tablespoon butter

• pinch of granulated garlic powder

• pinch of granulated onion powder

• salt and pepper to taste

• chopped chives and parsley to taste

Directions

1. Use a drinking glass (see note) to smash the potatoes to 1/8-inch thickness.

2. In a cast iron skillet over medium-high heat, brown both sides of potatoes in vegetable oil.

3. Turn off heat and add butter, swirl pan so each potato gets a little butter love.

4. Season potatoes evenly with garlic powder, onion powder, salt, and pepper.

5. Garnish with fresh chopped chives and parsley.

Note

• If the potatoes stick to the bottom of your drinking glass, try a plastic cup instead.

Homemade Cultured Sour Cream

Have you ever wondered how cultured sour cream is made? It’s pretty easy - easy enough to make yourself. All you need are a couple of ingredients and about 24 hours. Oh, and there’s no cooking required. Now that’s what I call easy!

For the ingredients, you need heavy whipping cream and plain yogurt with “live and active cultures”. You can use either regular or greek yogurt, but make sure it’s unflavored.

You can see the ingredient list on the yogurt includes “live and active cultures”.

Combine the proper ratio of cream and yogurt together in a clean jar (recipe below), then cover the jar with a paper towel or other breathable topper and set it aside in a warm corner of your kitchen for the next 24 hours while the magic happens. The sour cream can be used right away or place a lid on the jar and store in the fridge for up to 2 weeks. For a more pronounced tangy flavor, stir a teaspoon or two of freshly squeezed lemon juice into the chilled sour cream.

Items used to make recipe:

(affiliate links)

• magnetic measuring spoons https://amzn.to/3oMaTHX

• white plastic canning jar lids (reg) https://amzn.to/3j4eVtj

• white plastic canning jar lids (wide) https://amzn.to/3vTMEZ7

• white plastic canning jar lids (combo pack) https://amzn.to/3h3CMGZ

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Homemade Cultured Sour Cream

makes 1 cup

Printable Recipe

Ingredients

• 1 cup heavy whipping cream

• 1 tablespoon yogurt (containing lives cultured)

• (optional) freshly squeezed lemon juice

Directions

1. Place the cream in a sterile jar; add yogurt and mix well.

2. Cover jar with a paper towel, cheesecloth, or coffee filter and set aside for 24 hours.

3. Remove paper towel and cover jar with proper lid; refrigerate for up to 2 weeks.