These potatoes are a terrific option for a do-ahead app. You can roast the potatoes a few hours ahead of your get-together and then simply top them before your guests arrive. I kept these simple with bacon and chives, but go crazy and change the flavor profile – how about feta, pine nuts and oregano? Happy cooking! —Kate Wagner, What's Kate Cooking
Baby potatoes (about 15)
1 1/2 teaspoons
Kosher salt, divided
Cooked bacon, minced
Roasted garlic powder (you can also use regular)
In This Recipe
Preheat the oven to 400.
Make sure each potato half can sit evenly, if they wobble cut a thin slice off the bottom of the half to make them stable.
In a small bowl toss the potatoes with olive oil and 1 tsp Kosher salt. Place on a parchment or foil-lined sheet pan. Make sure the potato top (where you will place the topping) is face down for the best browning.
Roast for 25-30 minutes until lightly browned. Remove from the sheet pan to a paper-toweled lined plate to cool.
In a small bowl mix sour cream, the minced bacon minus the 1 tbsp reserved bacon, 1/2 tsp Kosher salt and garlic powder.
Once the potatoes have cooled to room temperature (you don't want to melt the topping so the potatoes must be cooled), top them with a dollop of the sour cream-bacon mixture. Sprinkle with the reserved minced bacon and the chives.
To make ahead - the potatoes can be stored at room temperature for up to 2 hours and the sour cream mixture can be make up to 1 day ahead and refrigerated (let sit on the counter for 1 hour before using to take the chill off).