Crispy Smashed Potatoes

What You'll Need:

• 2 lb baby potatoes, room temperature
  

• 1 1/2 tsp fine sea salt, divided
  

• 1 1/2 tsp baking soda
  

• 4 tbsp extra virgin olive oil, divided
  

• 1/2 tsp freshly ground black pepper

What You'll Need for the dip:

• 1 cup full-fat sour cream (or plain Greek yogurt)
  

• 1 tbsp dill pickle juice (or lemon juice)
  

• 3 tbsp chopped green onion or chives
  

• 1 tbsp PEI Preserve Co. Potato Pizzazz
  

• 1/4 tsp freshly ground black pepper

How to Make:

1. Preheat your oven to 450°F. Line a rimmed baking sheet with parchment and give it a good drizzle of olive oil.
   

2. Load the potatoes into a big pot and cover with about 2 inches of cool water. Stir in half the salt and all the baking soda. This is the move that makes the outsides go extra shatter-crisp, it breaks down the starch on the surface. Bring to a boil, then drop the heat to medium-low and let them simmer until a fork slides in easily (about 17 minutes).
   

3. Drain the potatoes and tip them out onto your parchment-lined tray. Lay a second sheet of parchment over top, then press down with the bottom of your empty pot until each potato flattens to about 3/4 inch and splits open. Way faster than smashing one by one, and no hot potato juice on your hands. Peel off the top parchment (you can reuse it later).
   

4. Grab a pastry brush and coat every potato generously with the olive oil, working it right into all the craggy little edges. Don't rush this part, the more oil that gets into the cracks, the crispier they turn out. Sprinkle over the remaining salt and pepper.
   

5. Set the pan on the lowest rack of the oven and roast for about 25 minutes, checking near the end since ovens run differently.
   

6. While those are in the oven, stir together the sour cream, pickle juice, green onion, Potato Pizzazz, and pepper in a small bowl. Set it aside for dipping.
   

7. Pull the potatoes out and brush with whatever olive oil you've got left. Sprinkle over a bit more sea salt. Pile them up high on a platter and get them to the table while they're hot, with the sour cream sauce alongside for dipping.
   
   

Toppings are fair game here: crumbled bacon, a fried or scrambled egg (hello, breakfast potatoes), kimchi, chimichurri, fresh herbs, or a spoonful of salsa all work beautifully piled on top.