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
Scale
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
