Sour Cream and Onion Crispy Potatoes Recipe
Sour Cream and Onion Crispy Potatoes are everything you crave in a side dish: bold, zippy flavor, impossibly crunchy edges, and a creamy, tangy sauce that’s pure comfort with a sophisticated twist. Baby potatoes get tossed in a heady mix of garlic and onion powders before roasting until golden and crisp, then crowned (or dunked!) with a dreamy, herb-flecked sour cream topping and fresh, peppery chives. It’s a classic flavor party, all in one easy-to-make dish with just enough nostalgia to feel familiar and plenty of freshness to make it unforgettable!
Ingredients You’ll Need
This recipe keeps it simple but every ingredient shines, ensuring that each bite of Sour Cream and Onion Crispy Potatoes is layered with crave-worthy goodness. From the creamy dressing to the tender, crispy potatoes, here’s what turns humble spuds into something spectacular.
- Baby potatoes, halved: These cook up extra tender and the small size yields the perfect bite with a crisp surface area.
- Olive oil: Helps the potatoes brown deeply and adds a fruity, rich flavor.
- Garlic powder: Lends a subtle, savory depth that balances the tangy dressing.
- Onion powder: The star seasoning that echoes the classic chip flavor in every bite.
- Salt: Essential for bringing out the natural potato sweetness and balancing the richness.
- Black pepper: Adds peppery sharpness and just the right kick.
- Sour cream: Creates the creamy, tangy backbone of the luscious topping.
- Mayonnaise: Adds silkiness and body to the sauce, making it extra dippable.
- Chopped fresh chives or green onions: Gives bursts of mild onion flavor and a pop of color.
- Lemon juice (optional): A squeeze will brighten the sauce and balance out the richness—highly recommended!
- Extra chives or green onions, for garnish: Fresh herbs not only look vibrant but make each bite taste fresh from the garden.
How to Make Sour Cream and Onion Crispy Potatoes
Step 1: Prep and Preheat
Set the mood (and your oven!) by preheating it to 425°F (220°C). Line a sturdy baking sheet with parchment paper so the potatoes get extra crispy without sticking. This prep step gets your kitchen smelling like anticipation in no time!
Step 2: Season the Potatoes
In a big mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, onion powder, salt, and black pepper. Don’t be shy—ensure every potato gets coated in the seasoning blend for max flavor in every crisp bite.
Step 3: Arrange for Crispiness
Spread your seasoned potatoes out on the baking sheet, cut side down, in a single layer. This “face-down” method is what gives Sour Cream and Onion Crispy Potatoes that irresistible, crunchy surface—no soggy spuds here!
Step 4: Roast to Perfection
Roast the potatoes for 30 to 35 minutes, flipping them halfway through. Watch for those deeply golden, crisp edges and tender centers—these are the hallmark of a potato that will stand up to heaps of tangy sauce.
Step 5: Whip Up the Sauce
While your potatoes roast, stir together sour cream, mayonnaise, chopped fresh chives or green onions, and lemon juice (if you’re using it) in a small bowl. A pinch of salt and pepper brings it all together. Taste and adjust—this sauce is what makes Sour Cream and Onion Crispy Potatoes truly sing!
Step 6: Finish and Serve
Once the potatoes are crispy and deeply golden, transfer them to your serving dish. Either drizzle the dreamy sour cream and onion sauce all over or serve it on the side for dipping. Don’t forget a generous sprinkle of extra chives or sliced green onions for that fresh, savory finish.
How to Serve Sour Cream and Onion Crispy Potatoes
Garnishes
For the ultimate finishing touch, top your Sour Cream and Onion Crispy Potatoes with a flurry of finely sliced chives or green onions. If you’re feeling fancy, a dusting of extra onion powder and a pinch of flaky salt will make the flavors pop even more. Freshness and color are key!
Side Dishes
Sour Cream and Onion Crispy Potatoes go with just about everything! Try serving them alongside simple roasted chicken, grilled salmon, or a big crunchy salad. Their flavor profile is comforting with just enough tang to balance rich mains or cut through creamy vegetarian dishes like mac and cheese or a hearty bean stew.
Creative Ways to Present
If you want to amp up your dinner game, pile these potatoes onto a platter, drizzle generously with the creamy sauce, then scatter on the herbs and maybe even a few crispy shallots. For a party twist, serve them as “potato planks” for dipping, or skewer them for a playful, appetizer-style presentation. No matter how you serve them, folks will scoop them up fast!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, let the potatoes cool completely before transferring to an airtight container. Store the sauce separately, tightly covered. Both will keep in the refrigerator for up to 3 days, making them perfect for easy snacking or quick side dishes later in the week.
Freezing
While the potatoes themselves can be frozen, the sauce is best enjoyed fresh. To freeze, arrange the cooked, cooled potatoes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep for about a month. When you’re ready to enjoy, just re-crisp in the oven—no need to thaw.
Reheating
To restore that just-roasted texture, reheat the potatoes on a baking sheet in a hot oven (400°F) until sizzling and crisp, about 10–15 minutes. Avoid microwaving if you can, as it tends to soften the crispy edges. Serve the sauce chilled or at room temperature for the best contrast.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut regular potatoes into 1–2 inch cubes or wedges so they roast up evenly and get plenty of surface area for crispiness. The flavor will be just as delicious and you’ll still get that signature Sour Cream and Onion Crispy Potatoes goodness.
Is it possible to make this recipe vegan?
Yes! Substitute vegan mayonnaise and plant-based sour cream for a dairy-free version. Opt for olive oil-based spreads and check your seasonings for hidden animal products—then enjoy totally craveable, vegan Sour Cream and Onion Crispy Potatoes.
Why should I soak the potatoes before roasting?
Soaking halved potatoes for about 30 minutes in cold water helps remove excess starch, which in turn means crispier edges after roasting. If you have the time, this little step makes a noticeable difference in the final crunch factor.
Can I prep the potatoes in advance?
Certainly! Halve and season the potatoes, then store them in the fridge (covered in cold water) for several hours or overnight. Drain and dry thoroughly before roasting, and proceed as directed for effortless Sour Cream and Onion Crispy Potatoes any time.
What are the best herbs to substitute for chives?
If you’re out of chives, thin-sliced green onions are a perfect stand-in. Fresh parsley, dill, or even a touch of tarragon can bring unique herbal notes. Mix and match to suit your taste or whatever’s fresh from your garden or market.
Final Thoughts
Give yourself a treat and try these Sour Cream and Onion Crispy Potatoes soon! They’re the kind of crowd-pleasing dish that gets devoured wherever they show up, but they’re just as perfect for weeknight comfort food. Crisp, creamy, and full of bright, savory flavor—you’ll want this recipe handy every time the craving strikes.
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Sour Cream and Onion Crispy Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Sour Cream and Onion Crispy Potatoes are a delightful side dish featuring tender baby potatoes roasted to perfection and served with a creamy, tangy sour cream and onion sauce. The crispy exterior of the potatoes pairs wonderfully with the cool and flavorful sauce, making it a satisfying and easy-to-make dish.
Ingredients
Potatoes:
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Sour Cream and Onion Sauce:
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh chives or green onions
- 1 teaspoon lemon juice (optional)
Garnish:
- Extra chives or green onions
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss potatoes: In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, onion powder, salt, and pepper until well coated. Spread them cut side down on the baking sheet.
- Roast potatoes: Roast the potatoes for 30–35 minutes, flipping halfway through, until golden and crispy.
- Prepare sauce: In a small bowl, combine sour cream, mayonnaise, chives, and lemon juice. Season to taste with salt and pepper.
- Serve: Transfer the crispy potatoes to a serving dish and top with the sour cream and onion sauce. Garnish with extra chives or green onions. Alternatively, serve the sauce on the side for dipping.
Notes
- For crispier potatoes, soak them in cold water for 30 minutes before roasting.
- Alternatively, Greek yogurt can be used instead of sour cream for a tangier sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
