Make it! The perfect combination of crisp and creamy. These Crispy Garlic Potatoes with a Creamy Chive Dip can be served as a little snack food, a side dish or great to bring to a cook out! It’s all about the dip.
I’ve had a bit of a busy and successful week in the kitchen which has left me heading into the weekend feeling positive. I love when I make things that actually turn out well enough to create recipes to share with you all.
Today, I’m kicking off with this fantastic potato and dip recipe. Well, to be honest it’s as easy as it looks and the prep time was hardly anything. And so tasty! The dip was excellent and I already can’t wait to make it again. Which might even be today.
And these would go great with the Meatballs in Tomato Sauce!
Believe it or not, these potatoes were great hot and at room temperature. I would happily serve them alongside a bbq at room temperature if I wanted to prepare them in advance to save on time. And who doesn’t love food done in advance? Just something to keep in mind if you are planning an event and wondering if these would be a good idea. Yes, a great idea!
If You Like These, Here’s a Few More Recipes You Might Like To Try Out
- Crispy Oven Roasted Parmesan Potatoes
- Roasted Potato & Cherry Tomato Salad
- Crispy Oven Fries
- Thyme & Lemon Roasted Potatoes
- Parmesan and Garlic Potato Wedges
Notes about the potatoes and dip
- I used baking potatoes for this recipe and they worked great. They gave a nice creamy like inside texture and crispy on the outside. But it’s not essential.
- A tip for extra crispy potatoes. Preheat our baking tray in the oven for about 10 minutes until it’s super hot. Take it out and immediately toss the potatoes on the baking tray and put it back in the oven. I try to target dong this but fail so many times. But if you remember, it’s a good tip!
- You can make the dip hours in advance. In fact, it’s better after it’s been refrigerated for a few hours.
- You can substitute heavy cream with 2 tablespoons of fresh lemon juice and Greek yogurt for the sour cream. If you prefer or don’t have sour cream. If doing so, just use half cream and half Greek yogurt.
That about sums up this great little snack.
Happy Cooking friends! Oh, and Happy Mother’s Day to all the moms out there on this special day!
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Get the recipe!
Crispy Garlic Potatoes with a Creamy Chive Dip
For the potatoes:
- 6 medium potatoes peeled, washed and cut into small pieces
- 1 tablespoon olive oil
- 4 cloves garlic cloves crushed
- Coarse sea salt
For the dip:
- 1 Cup sour cream
- 3 Tablespoons fresh chopped chives
- 2 Spring onions finely chopped
- 1/2 Teaspoon salt
- 1 Teaspoon garlic powder
- Make the dip first. Combine all ingredients in a bowl. Stir well, cover and refrigerate.
- Preheat oven to 375 degrees F. Combine olive oil, garlic and sea salt in a small bowl. Stir well.
- Put the potatoes on a large baking tray so they are not overlapping. Pour over the olive oil mixture and toss potatoes to coat. Roast for about 25 minutes, then flip the potatoes over and return to oven for a further 20 – 25 minutes or until they are crispy on the outside and tender on the inside.
- Top with chives and extra sea salt if desired. Serve with the dip on the side.
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