Upgrade Your Dinner with Crispy Crushed Viennese Potatoes

This simple recipe gives you a perfectly golden, crispy crust without any complicated steps. Pairing the hot, buttery potatoes with a cool, garlic-infused sour cream sauce makes a satisfying meal all on its own.

Here’s what you need: 1.3 lbs (600g) of potatoes, ⅓ cup (80g) of butter, a pinch of Herbes de Provence, and salt.

For the sauce: ½ cup (120g) of sour cream, a small handful (10g) of fresh herbs, 1 clove of garlic, 1 teaspoon of lemon juice, salt, and black pepper to taste.

Scrub the potatoes thoroughly and place them in a pot. Cover them with cold water, bring to a boil, and cook until they are about halfway done (still slightly firm in the center), then drain.

Line a baking sheet with parchment paper and arrange the partially boiled potatoes on it. Use a flat wooden spatula or the bottom of a sturdy glass to gently press down on each potato until it cracks open and flattens slightly.

Melt the butter in a small bowl, then stir in the salt and Herbes de Provence until completely combined. Brush this seasoned melted butter generously over the top of each crushed potato.

Preheat your oven to 200°C (400°F) and bake the potatoes for about 20 minutes until the edges turn deeply golden and crunchy.

While the potatoes bake, prepare the sauce by combining the sour cream, minced garlic, finely chopped fresh herbs, and lemon juice in a small bowl. Season with salt and black pepper to taste, and stir thoroughly.

Remove the hot, crispy potatoes from the oven and serve them immediately with a dollop of the cool, zesty sour cream sauce on top.