Crisp-Edged Smashed Potatoes with Chive and Sour Cream

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Potatoes roasted until golden and crisp, then topped with a creamy chive garnish for a simple yet elegant side. This American-inspired quick recipe (vegetarian), ready in about 55 minutes, pairs baby potatoes, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 165 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 American cuisine 165 cal/serving

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Ingredients

2 lbs, halved baby potatoes
2 tbsp olive oil
1 tsp sea salt
2 tbsp, finely chopped fresh chives
1/4 cup sour cream
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Place halved baby potatoes in a single layer on a parchment-lined baking sheet, then drizzle with 2 tbsp olive oil and sprinkle with 1 tsp sea salt.
Step 2: Press each potato gently with the back of a fork to create shallow cracks, then roast for 35-40 minutes, flipping once halfway, until edges are deeply golden and potatoes are tender when pierced with a fork.
Step 3: Transfer potatoes to a serving dish, sprinkle with 2 tbsp chopped chives and 1/4 tsp freshly ground black pepper. Serve immediately with a dollop of 1/4 cup sour cream per serving.