Crispy Smashed Roasted Potatoes with Chive Sour Cream

Crispy Smashed Roasted Potatoes with Chive Sour Cream

12 to 15 small red potatoes, 1 1/2 to 2" in diameter
salt , to taste
1/4 to 1/2 cup olive oil
1/2 cup sour cream
2 tablespoons fresh chives, minced
salt, to taste

Put the potatoes in a saucepan and cover with water.  Add salt to the water.  Bring water to a boil over high heat, cover and reduce to a simmer; cook the potatoes until they are just tender.  
Drain well.  Place the cooked potatoes on a clean kitchen towel on the counter.  Allow the potatoes to sit a few minutes to cool.  Using another clean towel, gently press down on each potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. 
Cover a rimmed baking sheet with foil; put a piece of parchment paper on top of the foil.  Transfer the flattened potatoes to the baking sheet and allow them to cool to room temperature. (At this point you may cover with plastic wrap and chill in the refrigerator. 
If chilled, removed the potatoes from the fridge and let sit at room temperature for about 30 minutes.
Heat the oven to 450 degrees.  Sprinkle the potatoes lightly with salt and pour the olive oil over them.  Lift the potatoes a bit to make sure some of the oil gets underneath and they are well coated on both sides.  
Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes.
White the potatoes are roasting, combine the sour cream and chives; season with salt and set aside.
Remove potatoes to a serving platter and top each with a dollop of the chive sour cream.  Serve hot.
 
Makes 4 to 5 servings