Round out the meal with potatoes and a green salad, if desired.
Ingredients
Makes 6 servings
Step 1
Generously butter glass pie dish. Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic. Arrange potatoes close together in prepared dish. Using wooden spoon, smash potatoes coarsely until they split open. Drizzle with oil; dot with butter. Sprinkle with salt and pepper.
Step 2
Preheat broiler. Broil potatoes until crisp and golden, watching closely to avoid burning, 8 to 10 minutes. Top with dollops of sour cream; sprinkle with chives.
Leave a Review
Reviews (11)
Back to TopThis recipe includes two words that should never be used ...discard garlic . Sorry , fail .
Natureboy
11/2/2012
These are incredible - such an easy dish and just sooo good! Doubled the recipe and made awesome fried potatoes the next morning.
Anonymous
Los Osos, CA
9/4/2010
One fork might seem harsh, but the definition of one fork is "okay," and my family thought these were just okay. They also said that, since we have so many other good potato recipes, that I NOT make this again. There was nothing wrong with it, but there was nothing special about it either.
Anonymous
9/14/2009
Loved it, so simple, and yet it looks good too, am taking it to a party tonight. Did have to cook the potatoes somewhat longer than it said, but I often find that is necessary.
mfemmons
Orlando, Fla.
5/2/2009
Did anyone else that made this have a hard time getting the potatoes tender? I would have given this four stars, but it took about 30 minutes to cook the potatoes. Anyway, it was definitely light and creamy and everyone enjoyed it.
spottedhound
Texas
4/22/2009
The potatoes have a great combination of crispy outside and super creamy inside (probably from all the butter!). I didn't think they really needed the sour cream, but I'm not one to turn it down.
Anonymous
Seattle
4/10/2009
This is a great 'do-ahead' side dish. Then 10 minutes before dinner was served popped the pan under the broiler. The potato skins were crisp. I used a small sized disher to scoop out the sour cream. I reduced the butter, olive oil and used light sour cream. It was delicious.
marf
Sunnyvale, CA
2/17/2009
This was delicious! I didn't use the sour cream either -- but that's because I forgot it!
StarFeuri
Gainesville, FL
2/8/2009
Simple and delicious and I didn't think this was too heavy at all. Then again, I used light sour cream and allowed each guest to dollop their own amount of sour cream onto their own desired serving of potatoes.
saucytango
1/21/2009
Excellent. Didn't use the sour cream, so this wasn't heavy and we got to experience the soft texture and great flavour of potatoes cooked this way. Will definitely make this again.
mel9000
Montreal
1/17/2009
This dish was extremely heavy. Eliminating the butter and/or the sour cream might help. Why would you "round out the meal with potaotes..." if you are serving this dish of potatoes already?
Anonymous
Silver Spring, MD
1/15/2009
