If you’re searching for the ultimate comfort food that brings together crispy potatoes and the nostalgic flavor of your favorite chip, these Sour Cream and Onion Crispy Potatoes are an irresistible answer. Imagine tender baby potatoes, roasted to golden perfection, served hot and crackling, then paired with a creamy, tangy, herby dip that’s worthy of double-dipping. This recipe transforms classic pantry staples into a crave-worthy experience for gatherings, game nights, or as the star of your next weeknight meal. Prepare to fall in love with every bite of Sour Cream and Onion Crispy Potatoes!
Ingredients You’ll Need
With just a handful of simple ingredients, you’ll create bold flavors and satisfying textures in this dish. Each one plays an essential role in making these potatoes a true crowd-pleaser — from the golden-roasted spuds to the zesty sauce that ties everything together.
- 2 lbs baby or Yukon gold potatoes: Their waxy texture becomes wonderfully crispy outside and creamy inside when roasted.
- 3 tablespoons olive oil: Ensures maximum crispiness and those irresistible golden edges.
- 1 teaspoon garlic powder: Adds mellow warmth that complements the oniony punch and deepens the overall flavor.
- 1 teaspoon onion powder: Key for capturing that iconic sour cream and onion vibe in every bite.
- ½ teaspoon salt: Essential for seasoning and enhancing all the robust flavors.
- ¼ teaspoon black pepper: Offers just the right amount of gentle heat and depth.
- ½ cup sour cream: The tangy star in the dip, ensuring a smooth, cool contrast to the crisp potatoes.
- 2 tablespoons mayonnaise: Adds body and a silky finish to the dipping sauce.
- 2 tablespoons finely chopped fresh chives: Deliver that fresh, oniony kick and gorgeous green flecks throughout.
- 1 tablespoon lemon juice: Brightens and balances the richness in the creamy dip.
- Optional chopped green onions for garnish: Sprinkle on top for extra flavor, color, and visual flair.
How to Make Sour Cream and Onion Crispy Potatoes
Step 1: Prep the Potatoes
Start by giving your potatoes a good wash and then cut them into halves or quarters, trying to keep pieces roughly the same size so they roast evenly. If you’re after that next-level crunch, soak the cut potatoes in a bowl of cold water for 30 minutes — this pulls out excess starch for even crispier results. Drain well and pat them dry with a clean towel before roasting.
Step 2: Season and Toss
Transfer the dry potatoes to a large mixing bowl. Drizzle with olive oil and sprinkle on the garlic powder, onion powder, salt, and black pepper. Toss everything to thoroughly coat every piece — these seasonings are the backbone of your Sour Cream and Onion Crispy Potatoes, delivering all the savory depth you crave in each bite.
Step 3: Arrange for Roasting
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the seasoned potatoes onto the sheet in a single layer with the cut sides down. This not only ensures perfect browning but also gives you those crisp bottoms that are just irresistible.
Step 4: Roast to Crispy Perfection
Slide the tray into the hot oven and roast for 25 to 30 minutes, flipping the potatoes halfway through so all sides become beautifully golden and crunchy. You’ll know they’re ready when the edges turn deep golden-brown and the insides are lusciously fluffy.
Step 5: Whisk Up the Sour Cream and Onion Dip
While your potatoes are working their magic in the oven, grab a small bowl and whisk together sour cream, mayonnaise, lemon juice, and chopped chives. Season the dip with a pinch of salt and pepper, adjusting to taste. This zippy sauce takes these Sour Cream and Onion Crispy Potatoes to a whole new level and is perfect for dunking, drizzling, or both!
Step 6: Serve and Garnish
Once the potatoes are roasted and irresistibly crisp, pile them high on a serving platter. Drizzle generously with your creamy dip or serve it on the side for everyone to enjoy. Top with extra chives or a scatter of green onions for a fresh, bright finish that makes your platter pop.
How to Serve Sour Cream and Onion Crispy Potatoes
Garnishes
Garnishing these potatoes adds a whole layer of flavor and finesse. Scatter extra fresh chives or sliced green onions over the top for that signature color and just a hint more oniony bite. If you want an extra-special presentation, a dusting of cracked black pepper or a sprinkle of flaky salt right before serving makes the dish feel restaurant-worthy.
Side Dishes
Sour Cream and Onion Crispy Potatoes fit in beautifully alongside classic mains — think juicy grilled meats, burgers, or even as a fresh twist on brunch with eggs and a crisp salad. Their bold flavors stand up well to hearty main courses, but they’re also happy to be the star of a veggie platter with other roasted vegetables and dips.
Creative Ways to Present
Set these potatoes out as a centerpiece on a big platter with the creamy dip in a bowl and watch them disappear at your next party. For a fun twist, serve in individual cups with a scoop of sauce at the bottom (like fries and dip but extra special!). Or layer the potatoes and sauce in a casserole dish, sprinkle with cheese, and bake for a gooey, bubbling appetizer that will make you a hosting legend.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the potatoes and the dip separately so each stays fresh. Place the potatoes in an airtight container and keep them in the fridge for up to 3 days. The dip will also last about 3 days when covered tightly and refrigerated. Keeping things separate ensures the potatoes retain their crispness and the dip stays smooth.
Freezing
While the sour cream-based dip doesn’t freeze well (it tends to separate and lose its creamy texture), the roasted potatoes themselves can be frozen in a pinch. Spread cooled potatoes on a baking sheet, freeze until solid, then transfer to a zip-top bag. Thaw in the fridge before reheating, but note that the texture won’t be quite as crisp as fresh.
Reheating
To recapture the magic of oven-fresh Sour Cream and Onion Crispy Potatoes, reheat the potatoes on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes, or until hot and re-crisped. Microwaving will work in a rush, but the texture is best with an oven or toaster oven. Stir the dip before serving to refresh its creamy consistency.
FAQs
Can I use regular potatoes instead of baby or Yukon gold?
Absolutely! You can use russet or red potatoes if that’s what you have; just be sure to cut them into even, bite-sized pieces. Yukon gold potatoes are especially creamy, but any variety will crisp up beautifully with this method.
Is it possible to make these Sour Cream and Onion Crispy Potatoes vegan?
Yes, with a few simple swaps! Use a plant-based sour cream and mayo for the dip, and your potatoes will still have all the classic flavor and texture — perfect for sharing with everyone at the table.
Can I make the dip ahead of time?
Definitely! The dip can be made up to two days in advance and stored in the fridge. If you’re prepping for a party, just give it a quick stir before serving to bring it back to its original creamy, luscious state.
Why do my potatoes sometimes not get crispy?
If your potatoes turn out a little less crispy, it might be due to overcrowding the baking sheet or skipping the step to dry them thoroughly after washing or soaking. Give them lots of room, lay them cut-side down, and make sure they’re dry before roasting for the best crunch.
What can I do with leftover dip?
The leftover sour cream and onion dip is the ultimate spread for sandwiches or wraps, a creamy topping for baked potatoes, or a dunk for fresh veggies and chips. You may even want to double the batch to make sure you have extra on hand!
Final Thoughts
If you’re craving big, bold flavors and that unbeatable potato crisp, don’t wait another day to try these Sour Cream and Onion Crispy Potatoes. They’re easy enough for a weeknight and impressive enough for company — just one bite and you’ll see why they’re a staple in my kitchen. Whip up a batch, gather your crew, and prepare for everyone to ask for seconds!
Print
Sour Cream and Onion Crispy Potatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Sour Cream and Onion Crispy Potatoes are a delightful twist on classic roasted potatoes, featuring a crispy exterior and a creamy, tangy dip. Perfect as a side dish or appetizer, these potatoes are easy to make and full of flavor.
Ingredients
Potatoes:
- 2 lbs baby or Yukon gold potatoes (halved or quartered)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sour Cream and Onion Dip:
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon lemon juice
Optional Garnish:
- Chopped green onions
Instructions
- Preheat the 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 potatoes with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Roast potatoes: Spread the potatoes on the baking sheet, cut side down. Roast for 25–30 minutes, flipping once, until golden and crispy.
- Make dip: While the potatoes roast, whisk together sour cream, mayonnaise, lemon juice, and chives.
- Serve: Serve the crispy potatoes with the sour cream and onion dip. Garnish with green onions if desired.
Notes
- For extra crispiness, soak cut potatoes in cold water for 30 minutes before roasting.
- You can double the dip for use with other veggies or chips.
- These potatoes make a great side dish or appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
