Smashed Potatoes with Sour Cream & Roasted Peppers
These Cheesy Smashed Potatoes with Sour Cream & Roasted Red Peppers are the perfect balance of golden-crisp edges, gooey melted cheese, and creamy sour cream dip. The roasted red peppers add a smoky, slightly sweet twist, making them even more flavorful. Baked in the oven or made as air fryer smashed potatoes, this easy recipe is perfect for weeknight dinners, holiday sides, or even as a delicious party appetizer. Plus, the homemade sour cream dipping sauce with dill and garlic takes them to the next level!
Servings: 15 baby potatoes
Calories: 86kcal
Equipment
- Box Grater for cheese
Ingredients
For the potatoes
- ½ teaspoon salt
- 15 baby potatoes scrubbed and rinsed
- 1 tablespooon avocado oil
- ¾ cup mozzarella cheese shredded
- ¼ cup roasted red pepper drained, patted dry and finely chopped
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika optional, for a smoky flavor
- 1 tablespoon ghee melted
For the sour cream dip
- ½ cup sour cream
- 1 clove garlic minced
- 1 tablespoon fresh dill chopped
- ½ teaspoon lemon juice
- salt to taste
- ground black pepper to taste
Instructions
- Bring a medium pot of water to a boil. Season with salt and add the baby potatoes. Boil for about 15 minutes, until fork-tender. Drain and let them dry completely to help them crisp up.½ teaspoon salt, 15 baby potatoes
- While potatoes are drying, preheat the oven to 450°F (232°C), line a baking sheet with parchment paper, and drizzle avocado oil over it. Set aside.1 tablespooon avocado oil
- In a bowl, mix shredded mozzarella with roasted red peppers, and set aside.¾ cup mozzarella cheese, ¼ cup roasted red pepper
- Place dried potatoes on the oiled baking sheet and toss to coat in the oil. Smash each potato with a fork or potato masher, sprinkle with ground black pepper and smoked paprika, and brush each smashed potato with melted ghee for extra crispiness.½ teaspoon ground black pepper, ½ teaspoon smoked paprika, 1 tablespoon ghee
- Roast in the oven for 25 minutes until golden and crispy. Remove from the oven and top each potato with the mozzarella-red pepper mixture. Sprinkle with Parmesan cheese, and return to the oven and roast for another 7 minutes, until the cheese is melted and bubbly.
- While the potatoes are roasting, mix sour cream, garlic, dill, and lemon juice. Season with salt and pepper.½ cup sour cream, 1 clove garlic, 1 tablespoon fresh dill, ½ teaspoon lemon juice, salt, ground black pepper
- Remove potatoes from the oven and serve hot with the sour cream dip.
Notes
- Let the potatoes dry completely before smashing. Any excess moisture will prevent crispiness, we want crispy smashed potatoes!
- When smashing, don’t flatten the potatoes too much, just enough to create some jagged edges that will crisp up beautifully in the oven.
- Don’t crowd the baking sheet. Make sure to spread the potatoes out on a so they crisp evenly.
- Before mixing with the cheese, place the roasted red peppers on a paper towel and gently press it to absorb excess liquid.
Nutrition
Calories: 86kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 150mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg