Step 1

Place potatoes in a large stockpot of water. Heat on high until boiling. Cook at a rolling boil for 25 minutes or until potatoes are fork tender.

Step 2

Meanwhile, mix together sour cream, cheese, garlic salt, and pepper. Refrigerate until ready to serve with potatoes.

Step 3

Preheat oven to 425 degrees. Drain potatoes and allow to cool in the colander for 5-10 minutes.

Step 4

Place potatoes in a single layer on a baking sheet. Use the bottom of a glass to smash each potato and flatten them to about ½ inch thick.

Step 5

In a small bowl combine melted butter and olive oil. Brush mixture over the potatoes and then season generously with salt and pepper.

Step 6

Bake for 20 minutes, flip, and bake an additional 15 minutes or until they reach the desired crispiness. Serve garnished with chopped parsley and garlic cheese dip.