Smashed potatoes with roasted-seaweed sour cream dip from Korean American: Food that Tastes Like Home (page 193) by Eric Kim

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Notes about this recipe

  • jen_psw6bm on March 31, 2026

    This method turned my potatoes super hard. Next time I’ll just cook for less time. The dip was the best I’ve ever had though. And I really like the dry cook method.

  • eclairea on July 31, 2025

    Loved everything about this flavour combo and how quickly it came together.

  • averythingcooks on September 24, 2023

    I just made the potatoes and it's another upvote for this method of producing perfectly crispy fingerlings (or any new potato I assume) with one pan and no water. Next time, I will try the oven roast step early in the day with the crisping happening closer to dinner but regardless of that result, this is likely my new go to method for crispy smashies.

  • bernalgirl on January 05, 2023

    I agree that this smashed potato technique is the best — one pan and they smash beautifully. The sour cream dip is easy and absolutely delicious, and I’d love to try it with crudités

  • Yildiz100 on November 01, 2022

    I like the technique here for preparing smashed potatoes. Most recipes instruct you to parboil the potatoes then smash and switch them to the oven. This one has you do both steps in the oven which makes this so much simpler. The dipping sauce is nice but not really to my taste so I would probably just serve this with my preferred dip of gochujang mayonnaise in the future.

  • KarinaFrancis on August 20, 2022

    Omg these were good! The sour cream is absolutely delicious and comes together in a minute. Served it with the glazed chicken from the same book. Absolutely would make again.....I wonder if it would work as a dip with potato chips?

  • jenburkholder on June 22, 2022

    Delicious. Loved the sauce with the potatoes, and as an accompaniment to gochujang-glazed salmon. Used half sour cream, half Greek yogurt. Definite repeat.

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