Small roast potatoes are crispy on the outside and soft on the inside, and served with a drizzle of bright green chive oil and sour cream.
Ready for a recipe that sounds fancy but doesn’t require too much effort? Today we bring you a recipe that we adapted from a delicious side dish we had at Cafe Lurcat in Minneapolis, my hometown. Alex and I went there for a return trip and had a great meal with my parents and sister who were also in town. The star of the evening were these delicious baby potatoes roasted in chive oil. Crispy roasted baby potatoes are delicious with a little homemade chive oil and crème fraiche (or substitute sour cream or Greek yogurt if you like). The original dish was quite rich, but we spiced it up with a little less oil and salt. It’s so, so delicious and perfect as a side dish or appetizer. Ready to cook?
Related: 14 recipes for red potatoes
How to Make Baby Fried Potatoes
We love roasting baby potatoes for their slightly sweet flavor and tender insides! Roasting the potatoes takes a little while, but is easy. Drizzle the potatoes with olive oil, add some kosher salt and some minced garlic. Then place in the oven and bake until crispy on the outside and tender on the inside, about 40 minutes. You can stop there and serve them as is or enhance them by adding chive oil.
How to make chive oil
Making chive oil is as simple as mixing chives and olive oil! Then strain it through a sieve or fine-mesh sieve to filter out the larger pieces. They have an electric green chive oil that has the essence of onion and chives flavor. It’s made in a food processor and comes together in minutes.
To serve these little fried potatoes, we used chive oil and then added a creamy component: Greek yogurt, sour cream, or crème fraîche. Crème fraîche is essentially the French version of sour cream. It has a super rich, creamy flavor (check it out in store or make it at home). For a lighter option, use Greek yogurt. It would also be fantastic with Mexican cream.
Let us know if you’ve tried these baby potatoes roasted in chive oil and let us know what you think in the comments!
do you have chives Try chive eggs or many of our best chive recipes!
Looking for more side dish recipes?
Aside from those little roast potatoes, here are some of our favorite side dishes.
This recipe is…
This recipe for baby potatoes roasted in chive oil is vegetarian and gluten-free. For vegans, plant-based and dairy-free, serve with cashew cream or vegan sour cream.
The description
Small roast potatoes are crispy on the outside and soft on the inside, and served with a drizzle of bright green chive oil and sour cream.
For the fried baby potatoes
- 1 Mash baby potatoes
- 2 Garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the chive oil
- Preheat oven to 450°F.
- Wash the potatoes and cut the larger potatoes in half. Chop the garlic. In a medium bowl, combine potatoes, garlic, olive oil, kosher salt, and plenty of freshly ground black pepper.
- Place the potatoes on a baking sheet lined with parchment paper (for easy cleaning). Cook for 35 to 40 minutes, stirring frequently.
- To make the chive oil, place the chives (or substitute 1 bunch of scallions, top green parts only) in the bowl of a food processor and pulse briefly to chop. Add the olive oil and kosher salt and mix again until completely combined. Pass through a fine sieve. (Chive oil can be stored in the refrigerator for up to 5 days.)
- Serve the potatoes with the chive oil and the fresh cream.
- Category: garnish
- Method: Cooked
- Kitchen: American
Keywords: Roasted New Potatoes, Chive Oil, Side Dish Recipes, Side Dish, Red Potato Recipes, Baby Potatoes, Baby Potato Recipes
