Sour Cream Roasted Potato Salad

By ccavaletti

Ingredients

• 3 lbs mixed baby potatoes, halved
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 2-1/2 tsp kosher salt
• 1 tsp ground black pepper, divided
• 1/2 c sour cream
• 1/4 c chopped fresh fresh chives
• Garnish: chopped fresh chives

Preparation

Step 1

Preheat oven to 400º. Line a large rimmed baking sheet with foil.

In a large bowl, stir together potatoes, garlic, oil, salt, and 3/4 tsp pepper. Arrange in an even layer on prepared pan.

Bake until golden brown and tender, about 40 minutes. Let cool for 5 minutes.

In a large bowl, stir together sour cream, chives, and remaining 1/4 tsp pepper; stir in potatoes.

Garnish with chives, if desired.

We ate every bit of this and would have eaten more! Double the recipe, for sure!!

From Cooking with Paula Dean, May/June, 2018