Golden roasted potatoes paired with cool sour cream create a balance of crisp texture and richness. Fresh herbs and garlic bring brightness and depth, making this an easy dish that works equally well as a side or shared table plate.
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Crispy roasted potatoes with sour cream & herbs
Simple, comforting, and perfect alongside fermented vegetables or pickles. Levels up the taste with our fermented sour cream.
Brine and Bloom
Writing about fermentation for healthier living
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Roasted potatoes with sour cream
- Servings: 2
- Prep. Time: 15 minutes
Ingredients:
- 700g potatoes
- 2 tbsp olive oil
- Salt and black pepper
- 4 tbsp sour cream
- Fresh dill or chives
- 1 garlic clove (optional)
Directions:
- We recommend keeping the skin on but make sure you wash them very well and get off any dirt. Otherwise peel. You can either cut your potatoes into wedges or keep them in tact and cut them in half, down the middle, after roasting.
- Roast the potatoes at 220°C until golden and crisp. While it depends on their size check them after the 35 minute marker. If you can slide a knife into the potato easily, they should be ready. Make sure they have a nicely roasted colour on them.
- Mix the sour cream with chopped herbs, a little salt, and garlic if using.
- Serve the potatoes warm with the sour cream spooned on top or on the side.
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