Crispy Oven Baked Baby Yukon Golds bathed in seasoned olive oil and topped with a yogurt Chive dip.
This is the kind of thing that disappears as soon as you take it out of the oven. Hungry people sense it and devour it immediately. It’s insanely delicious, incredibly easy to make, and while it makes a great side dish for dinner, it’s also just a great snack or appetizer. Full credit here goes to Tieghan Girard’s new cookbook “Half Baked Harvest, Every Day” No link here, but I can provide you with a video of how I made them!
https://www.tiktok.com/@walestable/video/7098471443549146411?_t=8SOUTmX9fdG&_r=1
I’ve made crispy baked potatoes like this before, but the sour cream and onion seasoning here takes the idea to a whole new level – you can replicate this with any type of seasoning you like – taco’s and serve with a side of guacamole, a little cayenne with a side of blue cheese – but trust me this recipe is the place to start. Flavor is layered in every step of the process, starting with salting the water for the potatoes in cooking round 1.
Crispy Sour Cream and Onion Potatoes
Ingredients
- 2 lbs baby Yukon gold potatoes
- 1/2 cup olive oil, plus more for greasing the pan
- 1 Tbsp kosher salt
- 2 cups sour cream or greek yogurt I like 1 cup of each
- 2 Tbsp chopped fresh chives
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried dill
- 2 Tbsp grated pecorino or parmesan
- fresh herbs for serving
- flaked salt and pepper
Instructions
- Preheat the oven to 450, placing racks in the upper and lower thirds. Grease two baking sheets with olive oil.
- Place the potatoes in a large pot and cover with enough cold water to cover by 1 inch. Season the water with the kosher salt, bring to a boil, and then simmer for about 15 minutes, until the potatoes are fork tender. Drain, and allow to cool slightly.
- Toss the potatoes on the baking sheets, divided evenly. Using a glass with a flat bottom, gently smash the potatoes, causing them to flatten to about 3/4 inch thick. Bake for about 25 minutes until the potatoes are crispy on the edges.
- Meanwhile, in a small bowl, mix the 1/2 cup of olive oil with the onion powder, garlic powder, parsley, dill, parmesan, and a pinch each of kosher salt and pepper. When the potatoes are done, toss them with this seasoning oil, using a spatula to move them around, allowing them to break up into bite size pieces.
- Mix the Greek Yogurt or Sour cream with the chopped chives, about 1/2 tsp salt and pepper, and stir to combine. Line about half of the mixture on the bottom of your serving platter, making a bed of dip for your little potato nuggets. Drop the potatoes on top, sprinkle with more fresh herbs, and serve with extra dip on the side.