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Roasted Potatoes with Chive Oil and Creme Fraiche

Roasted Potatoes with Chive Oil and Creme Fraiche

Some weeks are busy, some weeks are delightfully slow (few and far between, really), and other weeks shake us to the core. This week, horrific events in Boston reminded us that life is painful — quick, catastrophic events can leave us shaken and reeling for months and years after.

In the midst of it all, we cling to the good, and fight the fear and hate with love. We think of those around the world who have also experienced events such as these. And we take heart from inspirational words like these from Melissa, challenging us to resist the urge to wallow and move forward, making the world a better place as we go.

Today, we bring to you a recipe we adapted from a tasty side dish we had at Cafe Lurcat in Minneapolis, my hometown. Crispy roasted new potatoes are delightful with a bit of homemade chive oil and creme fraiche (or substitute sour cream or Greek yogurt, if you’d like). The original dish was fairly rich, but we’ve lightened it up with a little less oil and salt.

Enjoy, and bring on the love.

Roasted Potatoes with Chive Oil and Creme Fraiche
Serves: 4
What You Need
  • 1 pound new potatoes
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 bunch chives or green onions
  • ¼ cup olive oil
  • 2 pinches kosher salt
  • Creme fraiche, sour cream, or Greek yogurt
What To Do
  1. Preheat oven to 450°F.
  2. Wash 1 pound potatoes and cut any larger potatoes in half. Mince 2 garlic cloves. In a medium bowl, combine potatoes, garlic, 2 tablespoons olive oil ,1/2 teaspoon kosher salt, and plenty of fresh ground black pepper.
  3. Place the potatoes on a baking sheet lined with parchment paper (for easy cleanup). Roast for about 35 to 40 minutes, stirring frequently.
  4. To make the chive oil, place 1 bunch chives (or substitute 1 bunch green onions, top green parts only) in the bowl of a food processor and process briefly to chop. Add ¼ cup olive oil and 2 pinches kosher salt and process again until fully combined. Pass through a fine mesh sieve. (Chive oil can be stored refrigerated for up to 5 days.)
  5. Serve potatoes with chive oil and creme fraiche.
Chive oil adapted from Food and Wine


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  • Reply
    Katrina @ Warm Vanilla Sugar
    April 18, 2013 at 8:49 am

    Love the simplicity to these! They sound lovely!

  • Reply
    April 18, 2013 at 9:07 am

    These look so good and I have a container of creme fraiche sitting in the fridge that NEEDS to get used!

  • Reply
    April 18, 2013 at 1:05 pm

    These potatoes sound so simple, but so perfect. An ideal use for the chives popping up in my garden!

  • Reply
    April 18, 2013 at 2:56 pm

    Thanks for taking the time to create the link to Melissa. How true that if it doesn’t make the world a better place, just don’t do it. So simple. So fantastic. And really so easy if everybody would just think things through. Thank you!!

    • Reply
      April 18, 2013 at 10:52 pm

      You are welcome! And thank YOU for taking the time to read and respond too! :)

  • Reply
    April 30, 2013 at 6:30 pm

    This sounds amazing. We just purchased this weekend a bottle of organic butter infused extra virgin olive oil and some lovely organic desiree potatoes. I think they will go really well with a pan seared whole rainbow trout this next weekend.
    Y’all have some great recipes!

  • Reply
    May 1, 2013 at 10:57 pm

    Nice recipe. I like the simplicity of making the chive oil. This will be handy because the chives in our garden have been growing like crazy now that the weather has turned a bit in NJ!

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    Happy Cooking! ~ Sonja & Alex