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 (115 g) sour cream
- ¼ cup (58 g) mayonnaise
- ¼ teaspoon paprika
- ¼ teaspoon black pepper, to taste
- Fresh chives, chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Line a large sheet pan with parchment paper.
- Combine cubed red potatoes and chopped yellow onions in a large bowl. Add olive oil, seasoned salt, and black pepper; toss to coat.
- Spread the mixture on the baking sheet and roast for 60 to 75 minutes, turning halfway until golden brown and crispy.
- In a medium bowl, whisk together sour cream, mayonnaise, paprika, and black pepper for the dressing.
- Once the roasted mixture cools, combine it with the dressing in a large bowl; gently fold together.
- Garnish with fresh chives before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cut potatoes into uniform pieces for even cooking.
Crispy edges are key for texture; do not rush the roasting.
Add grated cheese to the dressing for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Salad
- Method: Oven Roasted
- Cuisine: French
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 6
- Cholesterol: 15