Awesome Roasted Potatoes with Sour Cream Dip
Crispy, golden perfection meets creamy, tangy indulgence in this recipe for Awesome Roasted Potatoes with Sour Cream Dip. Yukon Gold potatoes are tossed with olive oil, garlic powder, paprika, and dried parsley, then roasted to crispy-on-the-outside, tender-on-the-inside perfection. The accompanying dip is a velvety blend of sour cream, fresh chives, garlic, and a splash of zesty lemon juice, perfectly complementing the savory potatoes. Ready in under an hour, this crowd-pleasing side dish or appetizer is as easy to prepare as it is satisfying. Whether you’re hosting a party or looking for a quick weeknight treat, these roasted potatoes with a refreshing dip will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Sour cream
- 2 tablespoons Fresh chives
- 0.5 tablespoon Lemon juice
- 1 small Garlic clove
- 0.25 teaspoon Salt (for dip)
- 0.25 teaspoon Black pepper (for dip)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and dry the Yukon Gold potatoes. Cut them into 1-inch cubes, leaving the skin on for extra flavor and texture.
In a large mixing bowl, toss the potato cubes with olive oil, garlic powder, paprika, dried parsley, salt, and black pepper until evenly coated.
Spread the seasoned potatoes onto the prepared baking sheet in a single layer, making sure they aren’t crowded.
Roast the potatoes in the preheated oven for 35-40 minutes, flipping them halfway through cooking to ensure even browning. They should be golden and crispy on the outside and tender on the inside.
While the potatoes are roasting, prepare the sour cream dip. Finely chop the fresh chives and mince the garlic clove.
In a small bowl, combine the sour cream, chopped chives, lemon juice, minced garlic, salt, and black pepper. Mix well until smooth. Adjust seasoning to taste.
Refrigerate the sour cream dip until ready to serve, allowing the flavors to meld.
Once the potatoes are done roasting, remove them from the oven and let them cool for a few minutes on the baking sheet.
Transfer the roasted potatoes to a serving platter and serve warm alongside the chilled sour cream dip. Enjoy!
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
