Crushed Potatoes with Sour Cream
By chef Gulasch
Crispy roasted potatoes accompanied by mildly tangy sour cream. An excellent side dish or a light dinner.
- 30 min
- total
- Easy
- level
5 min prep · 25 min cook
What you will need
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Baby Potatoes 300 g -
Sour Cream 50 g -
Radishes 50 g
-
Spring Onion 0.25 pcs -
Parsley 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance and preheat the oven so cooking goes smoothly 🥔✨
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Bake the potatoes. Toss the potatoes with salt and olive oil and bake in the oven at 220 C for about 25 minutes until tender
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Mash and finish baking. Remove the potatoes, gently smash them, and return them to the oven; bake for another 5 minutes until golden
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Chop the parsley. Finely chop the parsley
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Mix the dip. Mix the parsley with the sour cream and stir into a dip
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Slice the scallions. Slice the scallions into thin rounds
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Cut the radishes. Clean the radishes and cut them in half
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Remove the potatoes. Remove the potatoes from the oven
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Serve with the dip. Spread the dip on a plate, add the potatoes, and garnish with scallions and radishes. Serve 🥔✨
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