This side dish has me WEAK.
If my six year old self could see me now, she would be so darn happy to see that I have made my favorite food, sour cream and onion potato chips, into a dinner that our mother would be proud of. Imagine that: eating chips for dinner and having society accept you for it.
Have I said too much?
If there is something you need to know, it is I usually don’t like potatoes. It kind of goes along with my dislike of corn: it’s just not something I normally pick out for myself. But for some reason, I was CRAVING them this week. So here we are
In defense of this recipe is my love of sour cream and onion potato chips. I was definitely a Lays girl over a Ruffles girl, but man, you could not keep a bag of sour cream and onion potato chips away from me. They were so addicting and TBH I could never stop eating them.
I forgot about them for a while until last week when I had them at a party. Then BOOM all my feelings came right back.
I actually haven’t eaten white potatoes in so long. I love sweet potatoes so dang much, but this is a bit of a shock to the system. But, hey, anything that reminds me of childhood is a ok with me.
And let’s get real: no summer cookout is complete without a really dang good potato side dish. Warning, these babies are addicting. Honest truth? I’d probably fill up on these potatoes and all the summer fruit before even looking at anything else on the table.
So let’s get started shall we?
First up, we boil the potatoes… IN VINEGAR. Yes I am dead serious. Now, this might seem odd, but if you love salt and vinegar potatoes, you’ll love this. They are insanely good.
Next, smash those potatoes! Let that anger and frustration out. Then toss those smashed up potatoes with olive oil, a touch of onion powder, garlic, salt, and pepper. Then roast until the potatoes are golden and looking DELICIOUS.
To serve, I love spooning plain Greek yogurt onto a serving plate and then arranging the potatoes over the yogurt. Cause it wouldn’t be SOUR CREAM (or “sour cream”) and onion potatoes without a creamy dreamy factor. Plus, I love that savory meets tangy flavor, and crunchy meets creamy texture.
Again, addicting. Like potato chip style addicting. Like potato chip in my pockets addicting.
And that’s about it! Now go forth and give those potatoes some loving!
Yields 4 side servings
15 minPrep Time
15 minTotal Time
- 2 pounds baby Yukon gold potatoes
- 3/4 cup + 2 tablespoons apple cider vinegar
- 1 tablespoon kosher salt, plus more to season
- 1/4 cup extra virgin olive oil
- 2 teaspoons onion powder
- 1-2 cloves garlic, grated
- 1/4 cup fresh herbs, such as parsley, basil, or dill, torn
- 1.5 teaspoons nutritional yeast
- 2 tablespoons fresh chopped scallions (around 2 onions)
- 2 cups plain whole milk Greek yogurt or sour cream
Preheat the oven to 425 degrees F. Place the potatoes, 3/4 of the vinegar, and the salt in a large pot. Add water to cover by 1 inch. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.
Using the bottom of a mug, smash each potato individually. Toss the potatoes with olive oil, onion powder, garlic, and season with salt and pepper, lightly breaking the potatoes as you toss. Transfer to the oven and roast the potatoes until light golden brown, approximately 30 minutes. Allow to cool and toss the potatoes with the remaining 2 tablespoons vinegar, nutritional yeast, herbs, and green onion.
Spoon yogurt onto a serving plate and then add the potatoes. Sprinkle with fresh herbs and salt. EAT