Tiny Potatoes with Sour Cream and Onions

Name: Tiny Potatoes with Sour Cream and Onions
Ingredients: 1½ lb. tiny potatoes (such as creamers or peewees); 2 Tbsp. extra-virgin olive oil, plus more for onions; ¾ tsp. garlic powder; ¼ tsp. sumac; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; Freshly ground black pepper; 2 small or 1 medium red onions, sliced into ½"-thick rounds, layers separated; ⅓ cup sour cream; ¼ cup (packed) coarsely chopped mixed tender herbs (such as parsley, dill, and/or chives)

3.0

(8)

www.bonappetit.com

Your recipes

Servings: 5

Author : Kendra Vaculin

potato red onion herb

Tiny Potatoes with Sour Cream and Onions

Ingredients

Remove All · Remove Spices · Remove Staples

1½ lb. tiny potatoes (such as creamers or peewees)2 Tbsp. extra-virgin olive oil, plus more for onions¾ tsp. garlic powder¼ tsp. sumac1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus moreFreshly ground black pepper2 small or 1 medium red onions, sliced into ½"-thick rounds, layers separated⅓ cup sour cream¼ cup (packed) coarsely chopped mixed tender herbs (such as parsley, dill, and/or chives)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 450°. Place potatoes on a rimmed baking sheet. Drizzle 2 Tbsp. oil over, sprinkle with garlic powder, sumac, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and season with pepper. Toss to coat, then arrange potatoes in an even layer. Roast until nearly tender and beginning to brown in spots, 18–22 minutes.

Step 2

Meanwhile, place onions in a medium bowl. Drizzle a little oil over and season with salt and pepper; toss to coat.

Step 3

Carefully remove potatoes from oven and shake baking sheet to turn potatoes and scoot to one side. Arrange onions in a single layer in empty space on baking sheet; reserve bowl. Return baking sheet to oven and roast potatoes and onions until potatoes are browned and fork-tender and onions are charred around the edges, 13–17 minutes. Let cool slightly.

Step 4

Scoop sour cream into reserved bowl; season with salt and pepper. Spread sour cream onto a platter or into a large shallow bowl and top with potatoes and onions. Scatters herbs over and sprinkle generously with pepper.