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
Scale
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
