Author Notes
Contrast. Texture. Purple and not toxic. Crispy. This small plate has some bold flavors, perfect for a romantic night in or for a hungry group of people standing around with forks. Contrast is really the name of the game here. My Crispy Potatoes with Sriracha Sour Cream are about two things – texture and contrast. If you get a solid crunch on the potatoes, and can serve these immediately with cool sour cream, you will make people happy. Very happy. —Todd Burton
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Ingredients
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6-7
Small Purple Potatoes, Quartered
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3 tablespoons
Sour Cream
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1 tablespoon
Sriracha
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1
Lime
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1 tablespoon
Extra Virgin Olive Oil
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1/4 teaspoon
Salt
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Black Pepper and Garlic Powder, to Taste
Directions
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Place sheet pan with edges (jellyroll pan) into oven, on middle rack, and preheat to 450 degrees.
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Place quartered potatoes into a pot and add enough water to cover potatoes by at least one inch.
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Bring to boil and keep on heat for 4 minutes.
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Drain and Dry Potatoes
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Add potatoes to medium-sized mixing bowl and toss with Olive Oil.
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Add salt, pepper, and garlic powder to bowl and mix.
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Bring pre-heated tray out of your oven and add potatoes in an even layer. Place tray back in oven and cook for 20 minutes or until crispy.
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When potatoes are finished: In a small bowl, combine sour cream, juice of one lime, and Sriracha. Add salt and pepper and stir to combine.
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Move potatoes to serving platter, drizzle generously with sour cream, and enjoy!
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