Crispy Sour Cream and Onion Potatoes
Crispy Oven Baked Potatoes tossed with Seasoning and a Side of Yogurt Chive Spread
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.
Notes
This recipe comes from Tieghan Girard's new Cookbook, Half Baked Harvest Every Day, which is filled with genius ideas! No link for the recipe, but you can buy the book on Amazon!