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Crispy Smashed Potatoes Recipe with Chive Sour Cream and Prosciutto Chips

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Crispy smashed potatoes that are crunchy on the outside and soft inside, topped with chive sour cream and crispy prosciutto chips. A quick, easy, and delicious side dish perfect for any occasion.

Ingredients

Scale
  • 2 pounds baby Yukon Gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly ground black pepper, to taste
  • 4 ounces prosciutto slices
  • 1 cup full-fat sour cream
  • 2 tablespoons fresh chives, finely chopped
  • 1/2 teaspoon garlic powder
  • Optional: squeeze of fresh lemon juice
  • Optional: pinch of smoked paprika

Instructions

  1. Place the baby Yukon Gold potatoes into a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer until tender when pierced with a fork, about 15–20 minutes. Drain and let cool slightly for easier handling.
  2. While the potatoes cook, preheat your oven to 425°F. Arrange the prosciutto slices on a parchment-lined baking sheet in a single layer. Bake until crisp, about 10–12 minutes. Remove and let cool on paper towels to drain excess fat.
  3. Increase oven temperature to 450°F after removing the prosciutto. Line a baking sheet with parchment or lightly grease it with olive oil to prevent sticking.
  4. Place the boiled potatoes on the baking sheet, spaced apart. Using a potato masher or the bottom of a glass, gently press down on each potato until it’s about 1/2 inch thick but still in one piece.
  5. Drizzle the smashed potatoes with 3 tablespoons of olive oil, sprinkle with garlic powder, additional salt, and pepper to taste. Coat each potato well.
  6. Bake in the preheated oven at 450°F for 25–30 minutes, flipping halfway through, until golden-brown and crispy.
  7. While the potatoes roast, mix the sour cream with chopped chives in a small bowl. Add a pinch of salt and, if desired, a squeeze of lemon juice. Refrigerate until ready to serve.
  8. Once the potatoes are crispy and out of the oven, arrange them on a serving plate. Dollop the chive sour cream over each and sprinkle generously with crispy prosciutto chips. Serve immediately.

Notes

Do not over-smash the potatoes to avoid mushiness. Flip potatoes halfway through roasting for even crispiness. Watch prosciutto chips closely to prevent burning. Potatoes can be boiled a day ahead and refrigerated. For dairy-free, substitute sour cream with coconut yogurt. Air frying at 400°F for 15 minutes is a good alternative cooking method.

Nutrition

Keywords: crispy smashed potatoes, chive sour cream, prosciutto chips, easy potato recipe, side dish, roasted potatoes, Yukon Gold potatoes

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