baked potatoes with chive cream sauce

This recipe is just as simple, and slightly more elegant, than your typical “baked potato with sour cream” and chives. I used small red potatoes, cutting them into ½” pieces. The cream topper makes a perfect side along side any meat-based dish. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity. I roasted these till the outside was crispy and the inside perfect soft texture.

Ingredients:

  • 20 red potatoes (sliced into ½” pieces)
  • ¼ cup olive oil
  • salt and pepper to taste for potatoes
  • ½ cup Crème Fraîshe
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tbsp chopped fresh chives
  • 1 tbsp fresh chopped dill
  • salt and pepper to taste (for sauce)

Toss the potatoes with olive oil and add salt and pepper. Bake at 400 degrees for 25-30 minutes. Bake until tender inside and crispy exterior. Combine the Crème Fraîshe, sour cream, mayo, chives, dill, salt and pepper. Serve potatoes and add on 2 dollops of cream sauce on top. Pairs nicely with grilled meat.

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