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The roasted baby potatoes are crispy on the outside and soft on the inside, served with a bit of bright green chive oil and sour cream.

Roasted Baby Potatoes | Chive oil

Ready for a recipe that seems fancy but doesn’t take too much effort? Today, we bring to you a recipe we adapted from a tasty side dish we had at Cafe Lurcat in Minneapolis, my hometown. Alex and I were there for a trip home and had a lovely meal with my parents and sister, who was also in town. The star of that evening were these delicious roasted baby potatoes with chive oil. The crispy roasted baby 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. It’s so, so delicious, and perfect as a side dish or appetizer. Ready to get cooking?

Related: 14 Red Potato Recipes

How to make roasted baby potatoes

We love roasting baby potatoes because of their lightly sweet flavor and tender interior! Roasting the potatoes takes a bit of time, but it’s quite simple. Drizzle the potatoes with olive oil, add some kosher salt and a bit of minced garlic. Then pop them into the oven and roast for about 40 minutes until they’re crispy on the outside and tender on the inside. You can stop there and serve them as is, or amp it up by adding chive oil.

Roasted baby potatoes | Chive oil

How to make chive oil

Making chive oil is simply a matter of blending chives and olive oil together! Then you’ll run it through a fine mesh strainer or sieve to strain out the chunky parts. You’re left with an electric green chive oil that has the essence of the onion-y chive flavor. It’s made in a food processor and it comes together in a matter of minutes.

To serve these roasted baby potatoes, we’ve used the chive oil and then added a creamy component: Greek yogurt, sour cream, or creme fraiche. Creme fraiche is essentially the French version of sour cream. It has a super rich, creamy flavor (look at the store or make it at home). For a lighter option, use Greek yogurt. It would also be fantastic with Mexican crema.

Let us know if you try these roasted baby potatoes with chive oil, and tell us in the comments what you think!

Got chives? Try Eggs with Chives, or more of our Best Chives Recipes!

Looking for more side dish recipes?

Outside of these roasted baby potatoes, here are a few of our favorite side dishes

This recipe is…

This roasted baby potatoes with chive oil recipe is vegetarian and gluten-free. For vegan, plant-based and dairy-free, serve with cashew cream or vegan sour cream.

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Roasted Baby Potatoes with Chive Oil

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  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x


The roasted baby potatoes are crispy on the outside and soft on the inside, served with a bit of bright green chive oil and sour cream.



For the roasted baby potatoes

  • 1 pound baby potatoes
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper

For the chive oil


  1. Preheat oven to 450°F.
  2. Wash the potatoes and cut any larger potatoes in half. Mince the garlic. In a medium bowl, combine potatoes, garlic, olive oil, 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 the chives (or substitute 1 bunch green onions, top green parts only) in the bowl of a food processor and process briefly to chop. Add the olive oil and 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

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Mike says:

    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!

  2. Scotia says:

    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!

  3. Christine says:

    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!!

    1. Sonja says:

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

  4. Eileen says:

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

  5. Tieghan says:

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

  6. Katrina @ Warm Vanilla Sugar says:

    Love the simplicity to these! They sound lovely!