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

Units Scale

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

Cook Mode Prevent your screen from going dark

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