Sour Cream and Onion Crispy Potatoes
Meet your new favorite side dish: ultra-crispy smashed potatoes tossed in sour cream and onion–inspired seasonings with a bright, herby sauce on top.
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These sour cream and onion crispy potatoes take everything you love about your favorite chip flavor and turn it into a dinner-party-worthy side. Tender baby Yukon Golds are smashed, roasted until ultra-crispy, and finished with spiced Parmesan oil and a vibrant herbed sour cream. It’s comfort food meets gourmet — and once you try them, you’ll want to make them for every gathering. If you’re in a potato mood, you’ll enjoy my German potato salad with bacon or lemon roasted potatoes next.
Why You’ll Love This Recipe
- Crispy-meets-creamy – Smash-roasting gives you a crunchy exterior with a soft, buttery center.
- Chip-inspired flavor – Garlic, onion, Parmesan, herbs… it’s your favorite sour cream & onion combo in fresh, real-ingredient form.
- Dinner-party ready – Simple to make, totally make-ahead friendly, and looks impressive on a platter.
Key Ingredients in This Recipe
- Potatoes – I use Yukon Gold potatoes for this recipe. So, they are versatile, in between a starchy russet potato and waxy ones like red potatoes. Look for baby Yukon Gold potatoes. Smaller potatoes are best for quicker cooking.
- Olive oil – Tossing the spiced oil with the potatoes and roasting them at a high heat makes the outside crispy and golden brown and adds a rich flavor.
- Parmesan – I add a bit of grated Parmesan to the spiced oil mixture so it melts into the potatoes, adding an additional crispy layer.
- Spices – The potatoes are tossed with garlic powder and onion powder for a subtle onion flavor.
- Herbs – The sour cream sauce is blended with chives and parsley to give it a deep flavor and vibrant color.
- Sour cream – I recommend using a full fat sour cream for this recipe. If you are looking for a healthier alternative, swap with a full fat Greek yogurt.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the boiled potatoes dry completely before smashing — moisture is the enemy of crispiness. A few extra minutes of steam-drying makes a huge difference.
Swaps and Substitutions
- Sour cream: Use full-fat Greek yogurt for a lighter option or crème fraîche for a tangier, richer sauce.
- Potatoes: Swap baby Yukon Golds for small red potatoes or baby fingerlings.
- Parmesan: Use Pecorino Romano, Asiago, or Grana Padano for a similar salty, cheesy flavor.
- Herbs: Replace chives and parsley with green onion, dill, or cilantro depending on your flavor preference.
- Spices: Add smoked paprika or a pinch of cayenne for extra depth or heat.
How to Make Sour Cream and Onion Crispy Potatoes (Step-by-Step)
In the bowl of a food processor fitted with the blade attachment, add the sour cream, chives, parsley, lemon zest, lemon juice and shallots.
Blend until smooth and season to taste with salt. Refrigerate until ready to use. The sauce can be made up to 3 days in advance.
Heat oven to 450ºF (230ºC). Add the potatoes to a large saucepan or pot, cover with water by 1” (2.5cm) and bring the water to a boil. Cook until fork tender, about 15 minutes. Then, drain and let the potatoes completely dry.
Arrange on a baking sheet. Using a metal spatula or a glass with a flat bottom, gently press down on each of the potatoes so they slightly flatten.
In a bowl stir together the olive oil, Parmesan, onion powder, garlic powder, lemon zest, salt and pepper.
Pour over the potatoes and toss to combine. Then, roast until crispy all over, about 25 minutes.
Arrange the potatoes on a serving platter and drizzle the herbed sour cream over the top. Then, garnish with the chives.
How to Serve Sour Cream and Onion Crispy Potatoes
- On a big platter drizzled with herbed sour cream.
- As a side for steak, roasted chicken, or grilled seafood.
- With extra herbs, flaky salt, and fresh lemon zest on top.
- As part of a game day spread with dips and finger foods.
How to Store Sour Cream and Onion Crispy Potatoes
- Store potatoes: Keep roasted potatoes in an airtight container for up to 3 days. Re-crisp in a 425ºF oven for 10–12 minutes.
- Store sauce: Herbed sour cream keeps up to 3 days in the fridge.
- Prep ahead: Boil potatoes up to 2 days in advance and store refrigerated until ready to smash and roast.
FAQ – Frequently Asked Questions
Can I make sour cream and onion crispy potatoes ahead of time?
Yes — boil the potatoes and make the herbed sour cream up to 2–3 days in advance. Roast right before serving for best crispiness.
Do I have to use Yukon Gold potatoes?
Yukons work best because they’re creamy and hold their shape, but baby reds or small fingerling potatoes are great substitutes.
Why aren’t my sour cream and onion potatoes getting crispy?
If the potatoes weren’t fully dry, or if your oven runs cool, they may steam instead of crisp. Make sure the potatoes dry completely and roast at a true 450ºF.
Can I make these potatoes dairy-free?
Yes — skip the Parmesan in the oil and swap the sour cream with a thick plant-based yogurt. Still delicious.
Other Recipes to Try
If you enjoy this sour cream and onion potato recipe, give these a try and follow me on Instagram:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Sour Cream and Onion Crispy Potatoes
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Ingredients:
For the herbed sour cream:
- 1 cup sour cream (or crème fraîche)
- ½ cup diced chives
- ¼ cup flat-leaf parsley
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped shallots
- Kosher salt, as needed
For the crispy potatoes:
- 2 pounds baby Yukon Gold potatoes
- ⅓ cup extra-virgin olive oil
- ¼ cup freshly grated Parmesan cheese
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon diced chives
Instructions:
For the herbed sour cream:
- In the bowl of a food processor fitted with the blade attachment, add the sour cream, chives, parsley, lemon zest, lemon juice and shallots.
- Blend until smooth and season to taste with salt.
- Refrigerate until ready to use. The sauce can be made up to 3 days in advance.
For the crispy potatoes:
- Heat oven to 450ºF (230ºC).
- Add the potatoes to a large saucepan or pot, cover with water by 1” (2.5cm) and bring the water to a boil. Cook until fork tender, about 15 minutes. Drain and let the potatoes completely dry.
- Arrange on a baking sheet. Using a metal spatula or a glass with a flat bottom, gently press down on each of the potatoes so they slightly flatten.
- In a bowl stir together the olive oil, Parmesan, onion powder, garlic powder, lemon zest, salt and pepper.
- Pour over the potatoes and toss to combine. Roast until crispy all over, about 25 minutes.
- Arrange the potatoes on a serving platter and drizzle the herbed sour cream over the top. Garnish with the chives.
Notes:
Let the boiled potatoes dry completely before smashing — moisture is the enemy of crispiness. A few extra minutes of steam-drying makes a huge difference.
Nutrition:
Calories: 325kcal | Carbohydrates: 31g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 25mg | Sodium: 285mg | Potassium: 743mg | Fiber: 4g | Sugar: 3g | Vitamin A: 653IU | Vitamin C: 37mg | Calcium: 119mg | Iron: 2mg
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