Smashed Potatoes with Sour Cream Sauce
Smashed potatoes is a new and interesting way to cook young and healthy vegetables. This potato dish requires very little active time and turns out beautiful and delicious. Smashed potatoes with sour cream sauce will be a great side dish for any fish or meat dishes.
Information
Ingredients
- Potatoes6 piece
- Vegetable oil3 tablespoon
- Sour cream150 g
- Soy sauce1 tablespoon
- Garlic1 clove
- Dillon taste
- Thymeon taste
- Salton taste
Directions
Prepare all the ingredients. Thoroughly wash the young potatoes. Pour water into a saucepan and bring it to a boil. Preheat the oven to 180°C. For this dish, medium-sized young potatoes with tender skin are ideal, as the potatoes are cooked in their jackets and the skin should not be thick.
Place the thoroughly washed potatoes in boiling water and cook for 12-15 minutes until tender.
Transfer the potatoes to a parchment-lined baking sheet. Flatten the potatoes so that they retain their integrity, but become flat.
Spread the crushed potatoes with vegetable oil. You can also spread the potatoes with melted butter. Salt and sprinkle with aromatic herbs - thyme, rosemary, oregano (fresh or dried).
Place the baking tray with the potatoes in a preheated oven to 180°C and bake the potatoes until fully cooked and golden brown for about 25-30 minutes.
For the sour cream sauce, add soy sauce, finely chopped dill, and pressed garlic to the sour cream, mix the sauce thoroughly. You can also use plain yogurt without additives instead of sour cream. Greek tzatziki sauce with fresh cucumber and garlic is also a great addition to this dish.
Place the cooked potatoes on a plate, spread with butter if desired, and serve hot with sour cream sauce and fresh vegetables as a standalone dish or as a side dish to fish or meat dishes. Enjoy your meal!
