Oven Roasted Potatoes Recipe with Herb Sour Cream
This oven roasted potatoes recipe and herb sour cream is a cinch to make. Basil, lemon and cilantro liven up the sour cream for something a little bit different.
Equipment
- Sheet pan
Ingredients
- 1 ½ lb Honey Gold Potatoes
- 2 tbsp Extra Virgin Olive Oil
- ¾ t. Kosher Salt
- ½ t. Onion Powder
- ¼ t. Garlic Powder
- Freshly Ground Pepper
Herb Sour Cream
- ¾ cup Sour Cream
- 1 t. lemon zest
- 1 t. lemon juice
- 2 tbsp Cilantro, loosely packed (or a small handful)
- 2 tbsp Basil, loosely packed (or a small handful)
- ¼ t. Kosher Salt
- ½ t. Honey
Instructions
- Preheat oven to 425 degrees Fahrenheit. Cut potatoes into 1 inch chunks. For Honey Gold Potatoes cut in half lengthwise and then cut each side into fourths.
- Put potatoes in a bowl. Toss with olive oil, spices and salt until evenly coated.
- Dump potatoes onto a sheet pan and evenly distribute across the pan.
- Roast until outsides are crisp and insides are creamy around 25 minutes. Broil on high for 2 to 3 more minutes until crispy. Watch the potatoes as you do this. The broiler is very hot and can easily burn your potatoes if you forget about them.
- While the potatoes are roasting make your herb sour cream. Put all your ingredients into a food processor and blend until all herbs are well processed. Serve alongside crispy roasted potatoes.
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