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Sour Cream & Onion Melting Potatoes
These tender melting potatoes use onion powder, dried and fresh chives and garlic to re-create the classic flavor of sour cream and onion chips.
Ingredients
- 2 poundsyukon gold potatoes, scrubbed and sliced into ¾-inch-thick rounds
- 3 tablespoonsextra-virgin olive oil
- 2 teaspoonsdried chives
- 1 ½ teaspoonsonion powder, divided
- ¾ teaspoongarlic powder, divided
- ¾ teaspoonsalt, divided
- ½ teaspoonground pepper, plus more for garnish
- 1 cuplower-sodium vegetable broth
- 8 mediumcloves garlic, smashed and peeled
- ¼ cupsour cream
- 2 tablespoonsunsalted butter, cut into ½-inch cubes
- 2 teaspoonsfinely chopped fresh chives
Directions
- 1
Preheat oven to 500°F. Combine sliced potatoes, 3 tablespoons oil, 2 teaspoons dried chives, ¾ teaspoon onion powder and ½ teaspoon each garlic powder, salt and pepper in a large bowl; toss until evenly coated. Arrange in an even layer in a 9-by-13-inch metal baking pan. (Don’t use a glass dish, which could shatter.) Roast, flipping once halfway, until browned on both sides, about 25 minutes.
- 2
Flip potatoes once more; pour in 1 cup broth, scatter peeled garlic cloves around the potatoes and sprinkle with ½ teaspoon onion powder and the remaining ¼ teaspoon salt. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 10 minutes more.
- 3
Meanwhile, combine ¼ cup sour cream and the remaining ¼ teaspoon each onion powder and garlic powder in a small bowl. Transfer the potatoes and garlic to a platter, reserving the liquid in the pan. Whisk cubed butter into the reserved cooking liquid until melted; drizzle evenly over the potatoes. Dollop with the sour cream mixture and sprinkle with 2 teaspoons fresh chives. Garnish with pepper, if desired.