July 19, 2020 2 min read

Going plant-based is easier than you’d think, especially if you give our Crispy Smashed Potatoes recipe a crack! We can't stress enough how easy yet delicious this recipe is. You'll need some potatoes, Dibble Sour Cream, and a glass cup (yes, a cup). The cup is the secret tool that we use to smash the boiled potatoes, and trust us, it's a lot of fun. And if you follow our plating instructions, you'll feel like you've created a work of art. These smashed potatoes are best when they’re hot and crispy, so serve them fresh right off the oven!

Prep Time 5 minutes

Cook Time 45 minutes

Serves 2

Difficulty Easy


  • 400 g baby white potatoes
  • 4 Tbsp olive oil
  • 2 tsp lemon juice
  • 2 garlic cloves, minced
  • 1 Tbsp chives, finely chopped
  • 2 Tbsp almonds
  • Pinch of salt and pepper
  • 4 Tbsp Dibble Sour Cream


  1. Preheat the oven to 200°C.
  2. Bring a medium pot of water to boil, add a good pinch of salt and add the potatoes in. Boil for 5 to 8 minutes or until the middle is tender.
  3. Drain the potatoes in a colander and set aside to cool.
  4. Pat down the potatoes with a paper towel to ensure they're completely dry and cut them into halves.
  5. Line a baking tray with baking paper and place the halves potatoes, flat side down, on the tray.
  6. Using the bottom of a clean flat cup, gently squash the potatoes keeping them in one piece - the thinner, the crispier they'll be.
  7. In a small bowl, mix the oil with the lemon juice, garlic, salt and pepper.
  8. Thoroughly coat both sides of the smashed potatoes with the oil mixture.
  9. Bake the potatoes for 20 minutes, turn and bake for a remaining 15 minutes or until deep golden brown.
  10. Toast almonds in a small pan until aromatic, set aside to cool and once cooled, roughly chop them.
  11. Add 3 Tbsp of Dibble Sour Cream to a flat wide plate and using the back of the spoon, spread around the surface of the plate.
  12. Scatter and layer the crispy potatoes on top of the sour cream.
  13. Using a teaspoon, add dollops of Dibble Sour Creamon top of the crispy potatoes.
  14. Sprinkle the almonds around the plate.
  15. Drizzle the remainder of the oil mixture on top of the almonds.
  16. Sprinkle the chives around the plate.
  17. Finish with a pinch of salt and pepper.
  18. Enjoy!


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