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GISmashed potato chips with dip? SAY LESS. I came up with my own version of a recipe so I’ll share that. SAVE ME for next time you are hosting 🫶🏼👩🍳🤤
Ingredients
For the smashed potatoes
1½ lbs baby potatoes (Yukon gold or red)
2–3 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 cup shredded cheddar (or mozzarella, Monterey Jack, or a blend)
2 tbsp grated Parmesan (optional, for extra crisp)
👩🍳 Instructions
Boil the potatoes
Place potatoes in salted water. Boil 15–20 minutes until fork-tender. Drain and let steam dry 5 minutes.
Smash & season
Preheat oven to 425°F (220°C).
Place potatoes on a lined baking sheet. Use the bottom of a glass to gently smash each one.
Brush with olive oil and sprinkle garlic powder, salt, and pepper.
Bake until crispy
Roast 20–25 minutes until edges get golden and crispy.
Add the cheese
Sprinkle cheddar (and Parmesan if using) over each potato.
Bake another 5–8 minutes until melted and bubbly.
Make the dip 🧅
1 cup sour cream
¼ cup mayonnaise (adds richness)
1–2 cloves garlic, finely minced or grated
2 tbsp fresh chives, finely chopped
2 tbsp very finely minced green onion (white + light green parts)
½ tsp onion powder
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp lemon juice (brightens everything)
Optional Flavor Boosters
1 tbsp cream cheese (extra thick & creamy)
Tiny pinch of smoked paprika
1 tsp ranch seasoning for extra savory punch
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#yachtchef #yachtlife #chef #recipes
@girlskitchn
