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
Scale
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
