crispy sour cream and onion potatoes

Ingredients

½ cup extra-virgin olive oil, plus more for greasing

2 pounds baby Yukon gold potatoes

1 tablespoon kosher salt, plus more to taste

2 cups plain Greek yogurt or sour cream

2 tablespoons chopped fresh chives, plus more for serving 2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon dried parsley

1 teaspoon dried dill

2 tablespoons grated Parmesan cheese

Freshly ground pepper

Fresh herbs, such as parsley or dill, for serving Flaky sea salt

Directions

2. Place the potatoes and the kosher salt in a large pot. Add enough water to cover the potatoes by two inches. Bring to a boil over high heat, then reduce the heat to medium. Cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and transfer to the prepared baking sheet.

Let cool slightly.

3. Place another baking sheet on top of the potatoes, then push down firmly to smash the potatoes. (Alternatively, you can use the bottom of a mug or drinking glass to smash each potato individually.) Roast the potatoes until crispy and golden brown, 20 to 30 minutes.

4. Meanwhile, in a small bowl, stir the yogurt and chives together. Season with kosher salt.

5. In a separate small bowl, whisk together the ½ cup olive oil, onion powder, garlic powder, parsley, dill, Parmesan, and a pinch each of kosher salt and pepper. Pour the oil mixture over the roasted potatoes and toss to coat, gently breaking up the potatoes.

6. Spread the seasoned yogurt onto a serving plate and then add the potatoes on top. Sprinkle with chives, additional herbs, and flaky salt.