Preheat your oven to a hot 450°F. Lightly coat a large, rimmed baking sheet with non-stick cooking spray.
Place your red potatoes in a medium pot and cover them cold water. Stir in 1 tablespoon of kosher salt to season and bring the pot to a simmer. Cook the potatoes until they're just fork-tender (15-20 minutes).
Drain the potatoes and let them cool for 5 minutes. Place the potatoes on the sheet and gently smash each potato with a potato masher or the bottom of a sturdy glass. Drizzle with olive oil and sprinkle with salt and pepper.
Bake until the edges of the potatoes are crispy and golden brown (about 25-30 minutes).
While the potatoes are cooking, mix together the sour cream, minced garlic, and fresh lemon juice in a small bowl. Season with salt and pepper to taste for a perfect dip.
Once the potatoes are done, let them cool for just a moment before transferring to a serving plate. Serve it with a side of creamy dip. Sprinkle with chopped chives.