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Hands-on Time
15 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: 2/3 cup potatoes and about 1 tablespoon sour cream)
Photo: Chris Court; Styling: Carla Gonzalez-Hart 

How to Make It

Step 1

Preheat oven to 500°. Place oven racks in upper and lower thirds of oven. Coat 2 jelly-roll pans with cooking spray.

Step 2

Place potatoes on a microwave-safe plate; microwave at HIGH for 8 minutes or until tender. Place potatoes in a bowl. Add 2 tablespoons oil, salt, and pepper; toss to coat. Divide potato mixture evenly between prepared pans. Using a spatula, flatten potatoes to about 1/2-inch thickness. Brush potatoes with remaining 1 tablespoon oil. Bake at 500° for 10 minutes. Turn potatoes; rotate pans from front to back and top to bottom. Bake at 500° for 10 minutes or until browned and crisp. Place potatoes on a serving platter.

Step 3

Combine the sour cream and chopped chives in a small bowl, stirring with a whisk. Serve sour cream with potatoes.

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