Scale

1.5 lbs petite Yukon Gold or fingerling potatoes

3 tbsp salted butter, melted

2 tbsp extra-virgin olive oil

1 tsp salt

1/2 tsp black pepper

Fresh parsley, chopped (for garnish)

Garlic Cheddar Sour Cream Dip

8 oz sour cream

3/4 cup grated cheddar cheese

1 garlic clove or 1/4 tsp garlic powder

1/2 tsp garlic salt

1/4 tsp pepper

Boil potatoes in salted water for 20–25 mins until fork-tender. Drain and steam dry for 5 mins.

Preheat oven to 425°F. Place potatoes on a baking sheet and gently smash each with the bottom of a glass.

Drizzle with melted butter and olive oil. Season with salt and pepper.

Bake 35–45 mins until crispy and golden.

Mix all dip ingredients in a bowl.

Garnish potatoes with parsley and serve with the dip.