Zesty Sour Cream And Onion Crispy Potatoes Recipe

Crispy, golden sour cream and onion potatoes spark joy in every bite you’ll savor.

Delectable side dishes rarely arrive with such incredible crunch and zesty flavor.

Homemade recipes like this transform simple ingredients into magical culinary experiences.

Crunchy potato wedges coated with tangy seasoning promise a crowd-pleasing adventure.

Salt, herbs, and creamy notes dance together in perfect harmony.

Oven-baked techniques guarantee maximum texture without excess grease or complicated steps.

Prepare to become the kitchen hero who delivers pure deliciousness.

What Makes These Crispy Potatoes So Addictive

• Crush and Crisp: Transform humble potatoes into a restaurant-worthy side dish with minimal kitchen skills required.
• Sauce Sensation: Create a tangy, herb-packed sour cream sauce that elevates the crispy potatoes to gourmet status, perfect for impressing guests.
• Versatile Veggie Delight: Enjoy as a crowd-pleasing appetizer, side dish, or party snack that suits multiple dining occasions from casual gatherings to elegant dinners.
• Prep-Ahead Perfection: Make the herbed sour cream sauce in advance, reducing last-minute cooking stress and allowing flavors to meld beautifully.

Sour Cream and Onion Potato Ingredient Guide

• Potatoes: Starchy vegetables that become wonderfully crispy when roasted.

• Sour Cream: Creamy base that adds richness and tanginess to the sauce.
• Chives, Parsley: Fresh herbs that provide bright, green flavor and color.
• Lemon Zest, Lemon Juice: Citrus elements that add brightness and acidity.
• Shallots: Mild onion-like ingredient that contributes subtle depth to the sauce.
• Salt: Seasoning that enhances overall flavor.

• Olive Oil: Helps create crispy exterior and aids in browning.
• Parmesan Cheese: Adds savory, salty flavor and helps create a crisp crust.
• Onion Powder, Garlic Powder: Dried seasonings that provide concentrated flavor.
• Salt, Black Pepper: Basic seasonings that enhance the potato's taste.

Preparing Crispy Potatoes With That Tangy Touch

Step 1: Prepare Herbed Sour Cream Sauce

Grab your food processor and toss in the sour cream, chives, parsley, lemon zest, lemon juice, and shallots. Blend everything until silky smooth, then season with salt to your liking.

Pop this sauce in the refrigerator – it’ll happily wait for up to 3 days.

Step 2: Boil Potatoes to Perfection

Fire up the oven to a blazing 450°F.

Grab a large pot and fill it with water, submerging the potatoes by about an inch. Bring the water to a rolling boil and cook those spuds until they’re fork-tender, which usually takes around 15 minutes.

Step 3: Drain and Dry Potatoes

Once cooked, drain the potatoes completely and let them air dry. This step is crucial for getting that crispy exterior we’re after.

Step 4: Smash Potatoes

Spread the potatoes on a baking sheet. Using a metal spatula or the bottom of a glass, gently press down on each potato to create a wonderfully rustic, flattened shape.

Step 5: Create Flavor Coating

• Olive oil
• Parmesan cheese
• Onion powder
• Garlic powder
• Lemon zest
• Salt
• Pepper

Toss the potatoes in this flavor-packed mixture, ensuring each potato gets a perfect coating.

Step 6: Roast to Crispy Goodness

Slide the baking sheet into the oven and roast for about 25 minutes.

You’re looking for potatoes that are golden brown and crispy all over.

Step 7: Serve and Garnish

Transfer the potatoes to a serving platter.

Drizzle generously with the herbed sour cream sauce and sprinkle some fresh chives on top for a final touch of flavor and color.

Best Tips for Crunchy Potato Edges and Cream

• Press potatoes gently with a spatula or glass bottom to create crispy, uneven surfaces that maximize crunchiness.
• After boiling, let potatoes completely air dry to ensure maximum crispiness and prevent soggy texture.
• Mix Parmesan, onion powder, and garlic powder into oil for deep, layered seasoning that penetrates potato edges.
• Make herbed sour cream sauce up to 3 days in advance to save time and let flavors develop more intensely.
• Add lemon zest to both sauce and potato seasoning for bright, citrusy undertones that elevate the entire dish.

Try These Styles for Sour Cream Potatoes

• Ranch Roasted Potatoes: Replace herbed sour cream with classic ranch dressing, sprinkle extra dill and buttermilk powder for intensified ranch flavor.
• Spicy Jalapeño Crispy Potatoes: Mix diced jalapeños into olive oil mixture, add cayenne pepper for extra heat, top with fresh cilantro and green onions.
• Mediterranean Herb Potatoes: Substitute Parmesan with crumbled feta cheese, add dried oregano and za'atar spice blend, finish with fresh mint leaves.
• Loaded Bacon Potato Bites: Crumble crispy bacon over roasted potatoes, mix sour cream with chopped bacon bits, sprinkle green onions and extra black pepper.

Pairings That Work With Crispy Potato Flavor

• Crisp Wine Companion: Pair with a crisp, unoaked Sauvignon Blanc that matches the tangy herb notes in the sour cream sauce and complements the potato's richness.
• Herbal Cocktail Match: Create a gin-based cocktail with fresh herbs like basil or thyme to echo the green chive and parsley flavors in the dish, enhancing the overall herbaceous profile.
• Craft Beer Selection: Choose a light, crisp pilsner or wheat beer with subtle hop notes that won't overpower the delicate potato seasoning and will cleanse the palate between bites.
• Refreshing Non-Alcoholic Option: Prepare a sparkling cucumber-mint mocktail that provides a cool, crisp counterpoint to the warm, crispy potatoes and adds a complementary herbal dimension.

How to Store Sour Cream Potatoes Properly

• Transfer leftover potatoes to an airtight container and store in the refrigerator for up to 3-4 days. Keep the herbed sour cream sauce in a separate sealed container.
• Wrap cooled potatoes tightly in aluminum foil or freezer-safe container. Store frozen potatoes for up to 1 month. Separate the sauce to prevent sogginess.
• Preheat oven to 375°F. Spread potatoes on baking sheet in single layer. Bake for 10-15 minutes until crispy and heated through. Restore crunchiness by placing directly on oven rack.

FAQs

• What is the purpose of boiling potatoes before roasting?

Boiling helps soften the potatoes’ interior and creates a creamy center while ensuring the exterior becomes extra crispy during roasting.

• Can I use different types of potatoes for this recipe?

Waxy potatoes like Yukon Gold or red potatoes work best because they hold their shape and create a crispy exterior when roasted.

• How do I get the potatoes extra crispy?

Fully drying the potatoes after boiling and using high heat (450F) helps achieve maximum crispiness. Gently pressing the potatoes also creates more surface area for browning.

• Is the herbed sour cream necessary for the recipe?

While not mandatory, the herbed sour cream adds a tangy, fresh flavor that complements the crispy potatoes and elevates the overall taste of the dish.

Sour Cream And Onion Crispy Potatoes Recipe

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4.6 from 33 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Crispy, golden sour cream and onion potatoes deliver a flavor explosion that elevates classic comfort food. Zesty seasoning and perfectly crisped edges make this side dish an irresistible companion to any main course you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Potatoes:

• 2 pounds (907 grams) baby Yukon Gold potatoes

Seasonings:

• 1/4 cup (60 milliliters) freshly grated Parmesan cheese
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Oil and Garnish:

• 1/3 cup (80 milliliters) extra-virgin olive oil
• 1 tablespoon diced chives (for garnish)

Herbed Sour Cream:

• 1 cup (240 milliliters) sour cream
• 1/2 cup (120 milliliters) diced chives
• 1/4 cup (60 milliliters) flat-leaf parsley
• 1 teaspoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped shallots
• Kosher salt, as needed

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Instructions

1. Craft a zesty herbed sour cream sauce by blending sour cream, chives, parsley, lemon zest, lemon juice, and shallots until silky smooth in a food processor.
2. Season the sauce with salt, then refrigerate. This preparation can be completed up to 3 days in advance for enhanced flavor development.
3. Heat the oven to a scorching 450°F (230°C), ensuring a crisp potato exterior.
4. Submerge whole potatoes in a large pot, covering with water by 1 inch. Boil for approximately 15 minutes until they yield easily to a fork.
5. Thoroughly drain potatoes and allow them to air dry completely, promoting optimal crispiness.
6. Strategically place potatoes on a baking sheet, then gently flatten each using a metal spatula or flat-bottomed glass to create rustic, textured surfaces.
7. Whisk olive oil with Parmesan, onion powder, garlic powder, lemon zest, salt, and pepper to create a fragrant coating mixture.
8. Generously coat potatoes with the seasoned oil blend, ensuring even distribution of flavors.
9. Roast in the preheated oven for 25 minutes, rotating once, until potatoes transform into golden, crispy delights.
10. Transfer to a serving platter, lavishly drizzle with herbed sour cream, and garnish with fresh chives for a vibrant finish.

Notes

• Choose medium-sized potatoes with similar shapes to ensure even cooking and consistent crispiness.
• After boiling, let potatoes air dry completely or pat them with paper towels to remove excess moisture for maximum crunchiness.
• Use a sturdy metal spatula or flat-bottomed glass to gently crush potatoes, creating more surface area for crispy edges.
• Swap fresh herbs based on availability or personal preference, like using dill instead of parsley for a different flavor profile.
• Replace sour cream with Greek yogurt or cashew cream to accommodate lactose-intolerant or vegan dietary needs.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 345 kcal
• Sugar: 2 g
• Sodium: 215 mg
• Fat: 24 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 15 mg