There’s something truly magical about biting into crispy, golden potatoes tossed with a creamy, zesty topping, and that’s precisely what you get with Sour Cream and Onion Crispy Potatoes. This recipe is my go-to when I want a crowd-pleasing side dish that takes classic flavors to a whole new level. Imagine tiny, caramelized potato halves, perfectly roasted until their edges crackle, all finished off with a dreamy, herby sour cream sauce. Whether it’s a backyard barbecue, a weekday dinner, or just a snack to share with friends, these potatoes steal the show every time.
Ingredients You’ll Need
The beauty of Sour Cream and Onion Crispy Potatoes is in its simplicity. Each ingredient plays a starring role: from the earthy baby potatoes to the bright pops of fresh chive and the tang of lemon juice, nothing here is filler—every bite is flavorful.
- Baby potatoes: These roast up perfectly with crisp edges and fluffy centers—don’t skip halving them for ultimate texture.
- Olive oil: Helps the potatoes become irresistibly crisp and adds a subtle fruitiness.
- Garlic powder: Infuses rich, mellow garlicky notes that mix beautifully into both the potatoes and the sauce.
- Onion powder: Deepens that classic savory flavor, right on target for the “sour cream and onion” vibe.
- Salt: Essential for seasoning every potato and balancing out the creamy topping.
- Black pepper: Brings gentle heat and a hint of complexity.
- Sour cream: The heart of the creamy sauce—tangy, luscious, and totally irresistible when tossed with hot potatoes.
- Mayonnaise: Adds a little extra richness and smoothness to make the sauce cling to every craggy potato piece.
- Fresh chives: For a burst of color and mild onion flavor, chives make the potatoes look as good as they taste.
- Lemon juice: Just a touch brings the sauce alive and balances all the rich, savory notes.
- Green onions: A pleasant crunch and a bit of bite, rounding out the oniony flavors.
- Optional: Extra sour cream or ranch for dipping: If you’re a dipper, keep these on hand for serving—they’re perfect alongside these flavorful potatoes.
How to Make Sour Cream and Onion Crispy Potatoes
Step 1: Prep the Potatoes
Start by giving your baby potatoes a quick rinse, then dry them thoroughly (this is key for maximum crispiness). Slice each potato in half for the perfect ratio of crispy surface area to creamy inside. Place them in a large mixing bowl to get ready for the seasoning magic.
Step 2: Season and Toss
Pour in the olive oil, then sprinkle the garlic powder, onion powder, salt, and black pepper over the potatoes. Get in there with clean hands or a spatula and give everything a thorough toss. Make sure each potato gets coated evenly—this is what ensures every bite is packed with flavor and crunch.
Step 3: Arrange and Roast
Line a baking sheet with parchment paper (for easy cleanup!) and spread the potatoes out cut-side down. This cut-side-down trick gives you the best caramelized crust. Slide them into a preheated oven at 425°F (220°C), and roast for 25–30 minutes, flipping them halfway through, until they turn golden and crispy on all sides.
Step 4: Make the Sour Cream and Onion Sauce
While the potatoes are roasting, whisk together the sour cream, mayonnaise, lemon juice, chopped chives, and finely chopped green onions in a small bowl. Add a pinch of salt and pepper, then taste and adjust as needed. This sauce is what transforms ordinary roasted potatoes into unforgettable Sour Cream and Onion Crispy Potatoes.
Step 5: Toss and Serve
As soon as your potatoes are sizzling and crispy from the oven, transfer them to a serving bowl. While they’re still warm, gently toss them with the sour cream and onion mixture so that the flavors meld together. Finish with more fresh chives on top for a burst of color and a final fresh note.
How to Serve Sour Cream and Onion Crispy Potatoes
Garnishes
Sprinkle an extra shower of finely sliced chives or green onions over the top to make your potatoes pop with color and flavor. A tiny pinch of flaky sea salt can add extra sparkle—and if you have it, a dollop of extra sour cream or even some crunchy fried onions makes this dish look and taste like pure comfort.
Side Dishes
Sour Cream and Onion Crispy Potatoes are endlessly versatile—they shine alongside grilled meats, burgers, or a hearty veggie main. Pair them with a crisp green salad or roasted veggies to balance out the richness. For gatherings, they’re a fantastic addition to a buffet or brunch spread, especially when served with other dips and finger foods.
Creative Ways to Present
Turn these potatoes into party-ready appetizers by skewering them with toothpicks and offering extra dipping sauces on the side. Try piling them into bowls and letting guests top their own with more herbs, crumbled bacon, or even shredded cheese. For a playful twist, serve them “loaded baked potato” style, with toppings set out for everyone to customize.
Make Ahead and Storage
Storing Leftovers
Once cooled, any leftover Sour Cream and Onion Crispy Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the potatoes and sauce together for maximum moisture and flavor—just note that they’ll soften slightly overnight but will still taste incredible.
Freezing
While you can freeze roasted potatoes, the texture will change and the creamy sauce doesn’t freeze well. If you need to prep ahead, roast the potatoes and freeze just those; mix up a fresh batch of the sour cream and onion sauce when you’re ready to serve. For best flavor and crunch, enjoy this dish fresh when possible!
Reheating
To recapture the crispiness, reheat your potatoes in the oven at 400°F until warmed through—spread them out on a baking sheet so they don’t steam. If you’re in a hurry, the microwave works, too, but you’ll sacrifice a bit of the signature crunch. You can also quickly reheat them in an air fryer for a few minutes to revive the texture.
FAQs
How do I make these potatoes even crispier?
The key is to start with completely dry potatoes and roast them cut-side down. You can also increase the oven temperature slightly or use a convection setting if your oven has one. For ultimate crispiness, air fry the potatoes at 400°F for 15–20 minutes, shaking halfway through.
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut them into 1.5-inch chunks to mimic the size of halved baby potatoes. Yukon golds or even red potatoes work beautifully, though keep an eye on the roasting time, as larger pieces may need a few extra minutes.
Is there a dairy-free option for the sauce?
You bet! Substitute the sour cream and mayonnaise with your favorite dairy-free versions (think coconut or cashew-based sour cream and vegan mayo). The flavors will still be classic and satisfying, making these Sour Cream and Onion Crispy Potatoes perfect for everyone.
Can I prep any part of this recipe in advance?
Yes! Chopping the chives and green onions ahead of time saves a few minutes when you’re in a rush. You can even par-cook the potatoes, then finish them in the oven just before serving for fresh-from-the-oven crispiness.
What’s the best way to transport these to a potluck or picnic?
Roast the potatoes before you leave and bring the sauce in a separate container. Once you arrive, toss everything together or let everyone top their own. This way, you’ll preserve their crispiness as much as possible, and your Sour Cream and Onion Crispy Potatoes will travel like a dream!
Final Thoughts
Seriously, if you’re searching for a side dish that’s both simple to make and bursting with flavor, you can’t go wrong with Sour Cream and Onion Crispy Potatoes. Every time I serve these, there are never any leftovers—just lots of big smiles and requests for the recipe. Give them a try and I promise, your potato game will never be the same!
Print
Sour Cream and Onion Crispy Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Sour Cream and Onion Crispy Potatoes are a delightful twist on classic roasted baby potatoes, featuring a tangy sour cream and onion topping that adds a burst of flavor to every bite. Perfect as a side dish or a tasty snack!
Ingredients
Potatoes:
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sour Cream and Onion Topping:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh chives (plus more for garnish)
- 1 teaspoon lemon juice
- 1/4 cup finely chopped green onions
- Optional: extra sour cream or ranch for dipping
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Prepare Potatoes: In a large mixing bowl, toss halved potatoes with olive oil, garlic powder, onion powder, salt, and pepper until well coated. Spread the potatoes cut-side down on a parchment-lined baking sheet.
- Roast Potatoes: Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- Make Sour Cream and Onion Topping: While the potatoes bake, stir together sour cream, mayonnaise, lemon juice, chopped chives, and green onions in a small bowl. Season with salt and pepper to taste.
- Combine and Serve: Once the potatoes are crispy, transfer them to a serving bowl and toss gently with the sour cream and onion mixture. Garnish with extra chives if desired and serve warm.
Notes
- For extra crispiness, ensure the potatoes are completely dry before roasting.
- You can also air fry the potatoes at 400°F for 15–20 minutes for a quicker cooking method.
Nutrition
- Serving Size: About 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
