Forget standard fries. These potatoes are double-cooked for a texture that’s incredibly crispy on the outside and fluffy on the inside, then finished with a cool, citrusy garlic cream.
Spicy Kick
45 Minutes
Ultimate Side
The Potatoes
- 1.5 lbs Baby Red or Yukon Gold Potatoes
- 3 tbsp Olive Oil (or melted butter)
- 1 tbsp Cajun Seasoning (store-bought or DIY)
- 1/2 tsp Garlic Powder
- Fresh Parsley (for garnish)
Lemon Garlic Sour Cream
- 1/2 cup Sour Cream
- 1 clove Garlic (grated/minced)
- 1 tbsp Lemon Juice + 1/2 tsp Zest
- 1 tsp Fresh Chives (chopped)
- Salt to taste
Instructions
- Boil: Place potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let them sit for 5 minutes to steam dry (this is the secret to crispiness!).
- Smash: Preheat oven to 425°F (220°C). Place potatoes on a large baking sheet. Use the bottom of a glass or a potato masher to gently press down on each potato until it’s about 1/2 inch thick.
- Season: In a small bowl, mix olive oil, Cajun seasoning, and garlic powder. Brush or drizzle generously over each smashed potato.
- Roast: Bake for 20-25 minutes, flipping halfway through, until the edges are deep golden brown and shattered-crisp.
- Sauce & Serve: While roasting, whisk your sour cream ingredients together. Serve the hot potatoes with a side of the cold sauce for dipping.
Pro Tip: For the ultimate “glass-like” crunch, let the boiled potatoes dry completely before smashing. If they are too wet, they will steam in the oven instead of roasting!
