Description
A delicious side dish of roasted potatoes and onions, combined with a creamy dressing.
Ingredients
Scale
- 3 pounds red potatoes, cut into small cubes
- 2 large yellow onions, chopped into large chunks (about 1-inch pieces)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Lawry’s seasoned salt
- 2 teaspoons black pepper
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ teaspoon paprika
- ¼ teaspoon black pepper, to taste
- Fresh chives, chopped, for garnish
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.
- In a large bowl, toss the cubed potatoes and chopped onions with olive oil, seasoned salt, and pepper until evenly coated.
- Spread the potatoes and onions in a single layer on the prepared pan. Roast for 60 to 75 minutes, flipping halfway through, until golden brown and crisp on the edges.
- Let the potatoes and onions cool for 15 minutes.
- While the potatoes and onions are cooling, make the dressing. In a medium bowl, whisk together sour cream, mayonnaise, paprika, and pepper until smooth and well combined.
- In a large bowl, combine the roasted potatoes and onions. Pour the dressing over the top and gently fold until everything is well coated.
- Garnish with chopped fresh chives before serving.
Notes
- For a spicier dish, add more black pepper or other seasonings as desired.
- Make sure to cut the potatoes and onions evenly for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup