Description
These Sour Cream and Onion Crispy Potatoes are golden, crunchy, and full of flavor, topped with a creamy herbed sour cream sauce. Perfect as a side dish or snack, these crispy bites are a crowd-pleaser!
Ingredients
For the herbed sour cream:
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1 cup sour cream (or crème fraîche)
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1/2 cup diced chives
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1/4 cup flat-leaf parsley
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1 teaspoon lemon zest
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1 tablespoon freshly squeezed lemon juice
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1 tablespoon chopped shallots
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Kosher salt, as needed
For the crispy potatoes:
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2 pounds baby Yukon Gold potatoes
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1/3 cup extra-virgin olive oil
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1/4 cup freshly grated Parmesan cheese
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2 teaspoons onion powder
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2 teaspoons garlic powder
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1 teaspoon lemon zest
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon diced chives
Instructions
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For the herbed sour cream:
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In the bowl of a food processor, combine the sour cream, chives, parsley, lemon zest, lemon juice, and shallots.
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Blend until smooth and season to taste with salt.
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Refrigerate until ready to use. This sauce can be made up to 3 days in advance.
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For the crispy potatoes:
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Preheat the oven to 450°F (230ºC).
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Place the potatoes in a large saucepan or pot, cover with water by 1″ (2.5cm), and bring to a boil. Cook until fork tender, about 15 minutes.
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Drain the potatoes and let them dry completely.
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Arrange the potatoes on a baking sheet. Using a metal spatula or a glass with a flat bottom, gently press down on each potato to slightly flatten them.
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In a bowl, mix together the olive oil, Parmesan, onion powder, garlic powder, lemon zest, salt, and pepper.
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Pour the mixture over the potatoes and toss to combine. Roast the potatoes in the oven for about 25 minutes, or until crispy all over.
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Arrange the potatoes on a serving platter and drizzle with the herbed sour cream. Garnish with chives.
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Notes
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The potatoes can be pressed down more or less depending on how crispy you like them.
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For extra crunch, consider adding a sprinkle of extra Parmesan before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15 g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg