Roasted Smashed Potatoes with Mustard Cream

Cook potatoes in salted water until fork tender. While waiting for potatoes to cook, preheat oven to 450ºF (232ºC).

Mix sour cream, ranch, and mustard sauce (or honey mustard) in bowl and refrigerate until needed.

When potatoes are cooked, oil your baking tray, and place the potatoes on it. Smash the potatoes once with a spatula, top them with Parmesan cheese, drizzle them with olive oil, and throw a good pinch of salt over them. Bake 25–30 minutes, or until golden and crispy. Remove from oven, drizzle with the mustard cream sauce you made, and top with chives. Enjoy!