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Easiest Sour Cream and Onion Smashed Potatoes. These crispy potatoes are so flavorful and delicious. The secret…cooking the potatoes in beer until they are fork tender. Then quickly smashing them down and roasting them up with salted butter. As the potatoes bake away, the edges of the potatoes get crispy, while the middle of the potato turns buttery. Serve the buttery, crispy potatoes up with my homemade sour cream and onion dip with fresh herbs, lemon, and sea salt. I highly suggest doubling the recipe – one batch is just never enough.
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!
Sour Cream and Onion Smashed Potatoes
Servings: 6
Calories Per Serving: 136 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Potatoes
- 1 pound small to medium potatoes (yukon or russet potatoes)
- 1 12 ounce beer
- sea salt and black pepper
- 1 stick (8 tablespoons) salted butter, cubed
Herby Dip
- 3/4 cup sour cream
- 1/2 cup plain greek yogurt
- 1 tablespoon dried onion flakes
- 2 teaspoons garlic powder
- 1 cup fresh cilantro
- 1 cup fresh basil leaves
- 1/4 cup freshly chopped scallions
- 1 tablespoon lemon juice
Instructions
- 1. Preheat the oven to 400° F.2. Arrange the potatoes in a casserole dish with a lid. Pour over the beer and 2 cups water. Cover and bake for 40 minutes, until very soft.3. Crank the heat on the oven to 425° F. Remove the potatoes and place them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange slices of butter on top of the potatoes. Season with salt and pepper. Roast until the potatoes are crispy, 20 minutes.4. Meanwhile, make the dip. In a bowl, mix the sour cream, yogurt, onion flakes, garlic powder, and salt. Spread the dip onto a serving plate. 5. Grab the potatoes and spoon the potatoes and brown butter over the dip on the serving plate. Top with scallions, basil, cilantro, and lemon. Season with sea salt.
This post was originally published on August 28, 2024
I’ve made smashed potatoes before but never as good as this. The key I think was cooking them in beer first. My potatoes were completely cooked through after 40 minutes. I covered the pan and the potatoes were approx golf ball size. I used less butter (just to add a few less calories) and only served w sour cream. I can’t wait to try the herby dip. It was a last minute idea to make these for a dinner party and I didn’t have all the ingredients. Regardless, people licked their plates clean and raved about the potatoes. Thanks again for another great recipe.
Hi Dana,
Awesome! Love to hear that this recipe turned out well for you, thanks for making it! Happy Sunday! x
mayb i should have poked them,why didn’t mine get soft 😥
mine did not ,get soft aftr 40 full minutes 😭Whyyyyy
Hi Kim,
So sorry to hear this! Was there anything you adjusted in the recipe? How large were your potatoes? Did you have a lid on the casserole dish? Let me know how I can help! xT
I’m excited to try this recipe! Would I be able to sub onion powder if I don’t have onion flakes?
Hi Meredith,
Sure, that should work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
This smashed potato dish is outstanding! Made for the first time 2 weeks ago and again tonight. A new favorite !
Hey Meg,
Wonderful! Thanks a lot for trying this recipe, so glad to hear it was a winner! Have the best weekend! x
I rushed through this recipe and accidentally added the herbs (minus chives) to the sour cream dip. It was still so good! I did top with butter and chives once I realized my mistake. Any combo of herbs would complement this recipe – cant wait to use sage/rosemary once it gets a little cooler. Fresh dill would be tasty too! Thanks, Tieghan!
Hey Sandra,
Yay!! So glad to hear this recipe was a hit, thanks so much for making it! Have a great day! xT
So so good. But consider using 3 pounds of Yukon or red (not russet) potatoes to serve six. (Don’t change any other ingredient quantities) the recipe shows one pound of potatoes, and would swim in a whole stick of melted butter and would serve just 2 people.
Thanks so much, Vicki! So glad to hear you enjoyed this recipe, thank you for giving it a try! Enjoy the short week:) x
Too much for one pound of potatoes – basil and dip. Doesn’t come close to the crispy brown butter sage potato recipe
Hi Kathleen,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it! x
Despite the ongoing website problems, the recipes are delicious! Made the potatoes yesterday (a mini sized amount) to try, and will be making for our gathering today!
Hey Stephanie,
So glad to hear you enjoyed this recipe, thanks so much for making it! Happy Labor Day! xT
These were absolutely delicious.
Hey Sheryl,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Happy Labor Day Weekend! xx
The card says 45 minutes cook time but the recipe says 65-70 minutes between the two bakings. You may want to update it for the sake of accuracy
Thanks so much for pointing this out, Becky!! It’s now fixed:) Have a great day! xT
WT heck! I’m trying to read the recipe but it’s literally impossible! The pop-up adverts, the video adverts on the page all covering the article. Then the entire page is covered by an advert! It’s beyond ridiculous. I’m sorry but no. I’ll not look at this page again. I’m assuming this won’t be posted but please do better!!
Hi Jenn,
Thanks for sharing your feedback regarding the ads on the page, so sorry for any frustrations! x
This is not the first comment I have seen about how disruptive the ads are on this page, and I agree completely. More often than not, it scrolls back to the top while I’m reading, and is generally un-navigable. I’ve also seen many comments about how hard it is to print the recipes. I get that ads are how you make money from the blog, but at what point does your community’s needs outweigh the insane amount of money you’re making off this mess? There must be other ad revenue services that are more user friendly and won’t make your site such a nightmare to visit. And for someone who cares so much about aesthetics, I would think you would want it to look attractive, which it does not when being bombarded by pop ups and videos for cat food. Instead of your token, “Thanks for the feedback,” answer, please explore other options.
I’m always have the same issue. . I reported it to website. It is very frustrating!
Are you peeling the potatoes or is it better with skin on?
Hi Barbara,
You are going to leave the skin on for this recipe:) I hope you love these potatoes, please let me know if you have any other questions! xT
These were a huge hit last night! I didn’t have dried onion so I sautéed chopped shallots and added those instead to the herby dip. I served this along side your Pesto Caprese Chicken in White wine sauce.
Thank you so much for your creativity, I love to cook but struggle on what to cook. Your recipes have been a huge inspiration and have been a major part of our dinner table over the past few years.
Thanks so much for your kind message, Barbara:) So glad to hear that these potatoes were a hit! xT
What can you use to replace the beer??? I know the alcohol burns out but i don’t want use it or buy it!
I would use chicken broth!
Good call.
Whatever you use, don’t use apple cider like the blog post suggests. That would taste really weird!
Hi Mary,
You can use apple cider in place of the beer or just use all water:) Please let me know if you have any other questions! xT
These look so good! I am supposed to bring a potato appetizer to a gathering. Would this loose its luster to make and take somewhere where it would need to travel 15 minutes and then sit a bit before everyone arrives? Think it would be better to try where I can serve out of the oven warm?
Hey Kara,
I would just pop them in the oven once you get to your destination for an extra crisp and to warm them through. That should work nicely for you! I hope you love this recipe! xT
I think spread the dip and place your potatoes right before serving when you get to your destination.