Roasted Baby Potatoes in a Lemon Garlic Cream

By • August 22, 2010 • 0 Comments


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Serves 2

  • 2 pounds of baby potatoes (these were the size of a quarter)
  • 3 cloves of garlic
  • 1 cup of sour cream
  • olive oil
  • sea salt
  • fresh ground pepper
  • 1 lemon
  • cayenne pepper
  1. Preheat oven on 400 degrees. Take the baby potatoes and cut in half. Place on a sheet pan and drizzle with olive oil. Enough to coat well and season with sea salt and fresh ground pepper. Add the whole garlic cloves in as well. Cook potatoes for 20-30 minutes. Depending on size and how small you cut them. You want them to be brown and crispy. Also its important to flip them a few times for even browning.
  2. In a small bowl take about a cup of sour cream. Add the zest of a lemon and the juice from half. Season with cayenne pepper, sea salt and pepper. Adjust to your liking. Pull potatoes out when finished and set aside to let cool. You don't necessarily need them to be cold, but not super hot. Remove the garlic cloves, which will be nice and soft and mix them into the sauce. Then toss the potatoes in with the sour cream mixture and season again to taste. Serve alongside a nice green salad, or serve chilled as a side dish for a picnic. Really really yummy. How can you go wrong with sour cream roasted potatoes anyway?

Tags: cream, garlic, lemon, potato salad, roast

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