Roasted Baby Potatoes with Chive Oil

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: if you can find it at the store, it has a super rich, creamy flavor. 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!

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, omit sour cream (or serve with cashew cream).

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Roasted Baby Potatoes with Chive Oil


1 Star (1 votes, average: 5.00 out of 1)

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

Description

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.


Scale

Ingredients

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 bunch chives or green onions
  • ¼ cup olive oil
  • 2 pinches kosher salt
  • Creme fraiche, sour cream, or Greek yogurt, to serve (for vegan, or serve with cashew cream)

Instructions

  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.

Notes

Chive oil adapted from Food and Wine

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

Keywords: Roasted baby potatoes, Chive oil, Side Dish Recipes, Side Dish, Red Potato Recipes, Baby Potatoes, Baby Potato Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

7 Comments

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

    Love the simplicity to these! They sound lovely!

  • Reply
    Tieghan
    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
    Eileen
    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
    Christine
    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
      Sonja
      April 18, 2013 at 10:52 pm

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

  • Reply
    Scotia
    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
    Mike
    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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