Description
A comforting twist on classic flavors combining crispy roasted potatoes and savory caramelized onions in a creamy dressing.
Ingredients
Scale
- 2 pounds baby Yukon Gold potatoes, halved
- 2 large yellow onions, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup sour cream or Greek yogurt
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Fresh chives, chopped (for garnish)
- Optional: shredded cheese (Gruyère or Swiss)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the potatoes under cold water and slice them in half. Toss in a bowl with 2 tablespoons of olive oil, salt, and pepper.
- Spread the oiled potatoes on a baking sheet. Roast for about 20 to 25 minutes until golden brown and crispy.
- Heat the remaining tablespoon of olive oil in a skillet over medium heat and add the onions with a pinch of salt. Cook for about 15 minutes until caramelized.
- Mix the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder in a bowl.
- Combine the roasted potatoes with the caramelized onions and the dressing. Gently fold together.
- Garnish with chives and optional shredded cheese. Serve immediately or refrigerate to allow flavors to meld.
Notes
For a healthier option, substitute sour cream and mayonnaise with Greek yogurt. Avoid using waxy potatoes for better flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg