Description
These Sour Cream and Onion Crispy Potatoes are a delightful side dish featuring roasted baby potatoes seasoned with garlic, onion, dill, and paprika, then topped with a creamy sour cream sauce and fresh chives. Perfectly golden and crispy on the outside with tender insides, they bring a flavorful twist to classic roasted potatoes.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes or small Yukon gold potatoes (or any variety of your choice)
Seasoning
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried dill (optional)
- 1/4 tsp paprika
- 1/2 tsp salt, plus more for garnish
- 1/4 tsp freshly ground black pepper
Sour Cream Sauce and Garnish
- 1/2 cup sour cream
- 2 tbsp fresh chives, chopped (for garnish)
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
Instructions
- Prepare the potatoes: Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and cut them into bite-sized pieces about 1 inch each. Keep the skins on for added texture and flavor.
- Season the potatoes: In a large bowl, toss the potato chunks with olive oil, garlic powder, onion powder, dried dill if using, paprika, salt, and freshly ground black pepper. Mix well to ensure every piece is evenly coated with the seasoning.
- Roast the potatoes: Spread the seasoned potatoes in a single layer on a baking sheet without crowding to encourage crisping. Roast in the preheated oven for 30 to 35 minutes, turning the potatoes halfway through cooking to ensure they brown evenly. They should be golden brown and crispy at the edges when done.
- Make the sour cream sauce: While the potatoes roast, mix the sour cream in a small bowl with a pinch of salt and black pepper. For extra flavor, optionally add a bit more onion powder or some chopped fresh chives into the sauce.
- Finish and serve: Once roasted potatoes are crispy and golden, remove them from the oven. Drizzle the prepared sour cream sauce immediately over the warm potatoes. Garnish with freshly chopped chives and sprinkle with Parmesan cheese if desired. Serve warm for the best flavor and texture.
Notes
- Using baby or small Yukon gold potatoes works best for uniform roasting and crispiness.
- Keeping the skins on adds extra texture and nutrients but you can peel if preferred.
- Feel free to omit the dried dill or Parmesan cheese for different flavor profiles.
- For extra crispy potatoes, ensure they are spaced out on the baking sheet to avoid steaming.
- You can prepare the sour cream sauce ahead and keep chilled, but adding it right before serving keeps potatoes crispy longer.
