Crispy Smashed Potatoes with Chive Sour Cream

This potato combines the best of both worlds: a creamy, starchy core and crisp golden edges. To chop, place the back of a wide spatula on each potato, and then press it down with the back of your hand.
Preheat the oven to 500 degrees. Place the baking sheets in the upper and lower third of the oven. Brush 2 jelly roll molds with cooking spray.Place the potatoes on a plate suitable for a microwave oven; reheat in the microwave on high power for 8 minutes or until tender. Put the potatoes in a bowl. Add 2 tablespoons of oil, salt and pepper; stir to coat. Spread the potato mixture evenly over the prepared tins. Using a spatula, flatten the potatoes to about 1/2 inch thick. Brush the potatoes with the remaining 1 tablespoon of oil. Bake at 500 ° C for 10 minutes. Turn the potatoes over; turn the molds from front to back and from top to bottom. Bake at 500 ° C for 10 minutes or until the potatoes are browned and crisp. Place the potatoes on a serving platter.Combine sour cream and chopped green onions in a small bowl, stirring with a whisk. Serve sour cream with potatoes.