Crispy-on-the-outside, fluffy-on-the-inside baby potatoes topped with a dollop of tangy sour cream and fresh chopped chives — an easy yet elegant appetizer perfect for entertaining.
Why You’ll Love This Recipe
This simple dish combines rustic charm with refined presentation. The roasted baby potatoes are buttery and crisp, serving as the perfect vessel for cool, creamy sour cream and a touch of fresh chive. These bite-sized treats make an excellent starter or party snack, requiring minimal ingredients and effort. Whether served as finger food at a gathering or as a side dish at a family dinner, these mini potatoes are sure to delight your guests.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb baby potatoes
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 cup sour cream
- 2 tablespoons fresh chives, finely chopped
directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rinse and dry the baby potatoes thoroughly.
- In a mixing bowl, toss the potatoes with olive oil, salt, and black pepper until evenly coated.
- Arrange the potatoes in a single layer on the prepared baking sheet.
- Roast for 30–35 minutes, or until golden brown and crisp on the outside and fork-tender inside.
- Remove from the oven and allow to cool for about 5 minutes.
- Using a small knife, make a slit on the top of each potato or gently press to slightly open the tops.
- Add a small dollop of sour cream to the center of each potato.
- Sprinkle with finely chopped fresh chives.
- Serve warm as an appetizer or side dish.
Servings and timing
This recipe serves approximately 4 people as an appetizer or side dish.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: about 45 minutes
Variations
- Loaded Style: Add crumbled bacon and shredded cheddar cheese before topping with sour cream.
- Spicy Kick: Toss the potatoes with smoked paprika or cayenne pepper before roasting.
- Herb Mix: Replace chives with fresh dill, parsley, or thyme for different flavor profiles.
- Garlic Infusion: Add minced garlic or garlic powder to the olive oil before roasting.
- Vegan Option: Use a dairy-free sour cream alternative for a plant-based version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the potatoes on a baking sheet in a 375°F (190°C) oven for 10–12 minutes until warmed through. Add sour cream and chives after reheating to preserve texture and flavor. Avoid microwaving if possible, as it can make the potatoes soggy.
FAQs
Can I make these potatoes ahead of time?
Yes, you can roast the potatoes in advance and reheat them before serving. Add the sour cream and chives just before serving.
Can I use larger potatoes?
Small potatoes are ideal for presentation and portion control, but you can use larger ones cut into halves or quarters.
Are these best served hot or cold?
They are best served warm, but they can also be served at room temperature for parties or buffets.
What type of potatoes work best?
Baby Yukon Gold or baby red potatoes are ideal due to their creamy texture and ability to crisp well.
Can I add other toppings?
Yes, toppings like crispy shallots, pickled onions, or smoked salmon can elevate the flavor further.
Can I air fry the potatoes instead?
Yes, air fry at 400°F (200°C) for about 20–25 minutes, shaking halfway through, for similar results.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
How can I make this dish dairy-free?
Use a plant-based sour cream alternative and ensure your toppings are dairy-free.
Can I use dried chives instead of fresh?
Fresh chives are preferred for flavor and appearance, but dried can be used in a pinch.
Can I serve these as a main dish?
They are best suited as an appetizer or side, but you can serve them alongside a protein and salad for a light main course.
Conclusion
Mini Roasted Baby Potatoes with Sour Cream and Chives are an effortlessly elegant and satisfying dish that brings together classic flavors with a beautiful presentation. Whether you’re hosting a party or preparing a weeknight side, these little potatoes deliver on both flavor and simplicity. With endless topping options and easy preparation, they’re a dependable recipe you’ll return to time and again.
Print
Mini Roasted Baby Potatoes with Sour Cream and Chives
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Crispy-on-the-outside, fluffy-on-the-inside baby potatoes topped with a dollop of tangy sour cream and fresh chopped chives — an easy yet elegant appetizer perfect for entertaining.
Ingredients
- 1 lb baby potatoes
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 cup sour cream
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rinse and dry baby potatoes, then place them in a bowl. Toss with olive oil, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the prepared baking sheet.
- Roast for 30–35 minutes, or until golden brown and crispy on the outside and tender inside.
- Let cool for 5 minutes, then make a small slit or press each potato gently to slightly open the top.
- Add a small dollop of sour cream to each potato.
- Sprinkle with fresh chopped chives and serve warm.
Notes
- For extra flavor, toss potatoes with garlic powder or rosemary before roasting.
- Can be served with Greek yogurt as a lighter alternative to sour cream.
- Best served warm, but can be prepped ahead and reheated.
- Try with other toppings like bacon bits or shredded cheese for variation.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 160
- Sugar: 1g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
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