Roasted Potatoes with Garlic & Chive Sour Cream Sauce

The weather is getting warmer which means we often start to eat things that require less cooking or turning on the oven because your house already feels like one. However, if you can stand the heat in your kitchen ;D Then in my opinion, there is never a wrong time to roast veggies. Though the time of year will change the variety of veggie you will have on hand one that is a year round staple are potatoes. In the recipes I used white potatoes, but Yukon gold or baby potatoes (halved or quartered depending on their size) would work great as well. Raosted veggies are almost always great just by themselves, but when you add a sauce or topping their flavors can be even more elevated. With these potatoes, I added a punch of garlicky flavor by adding a creamy sour cream sauce with garlic and chives.

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Makes: 6 Servings


Roasted Potatoes

Ingredients:

6 medium sized white potatoes - Cut into small similar sized pieces

1 small shallot - chopped

3 tbs olive oil

salt and pepper - to taste

Directions:

Preheat oven to 400. In a large bowl toss together salt, pepper, olive oil and potatoes. Spread potatoes on an oil coated baking sheet. Bake until crispy (about 40-60 minutes depending how crispy you  like them) turning potatoes occasionally - if needed. Remove from over and let sit 10 minutes. Drizzle sour cream sauce over potatoes and serve.


Garlic & Chive Sour Cream Sauce

1/2 cup sour cream

1/4 cup milk

1 Tbs chives - chopped

salt and pepper - to taste

2 cloves garlic - finely chopped - if you don't like a lot of garlic, only add 1 clove

Directions:
In a small bowl or measuring cup, whisk together all ingredients until smooth and creamy. Mixture should be just thin enough to drizzle over potatoes. If mixture seems to thick, whisk in more milk 1 tbs at a time until desired consistency. Set aside until ready to use. The longer this sits, the more the flavors will be able to develop. This can be made up to a day ahead. If mixture thickens up while in the fridge, whisk in more milk a little bit at a time to thin back out. Drizzle over potatoes and serve.