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Tiny Potatoes with Sour Cream and Onions
These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 450°. Place potatoes on a rimmed baking sheet. Drizzle 2 Tbsp. oil over, sprinkle with garlic powder, sumac, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and season with pepper. Toss to coat, then arrange potatoes in an even layer. Roast until nearly tender and beginning to brown in spots, 18–⏱️ 22 minutes.
. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Meanwhile, place onions in a medium bowl. Drizzle a little oil over and season with salt and pepper; toss to coat.
3
Carefully remove potatoes from oven and shake baking sheet to turn potatoes and scoot to one side. Arrange onions in a single layer in empty space on baking sheet; reserve bowl. Return baking sheet to oven and roast potatoes and onions until potatoes are browned and fork-tender and onions are charred around the edges, 13–⏱️ 17 minutes. Let cool slightly.
4
Scoop sour cream into reserved bowl; season with salt and pepper. Spread sour cream onto a platter or into a large shallow bowl and top with potatoes and onions. Scatters herbs over and sprinkle generously with pepper.
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