Ingredients
Scale
- 1 pound Baby Potatoes
- 3 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1/2 cup Sour Cream
- 1 tablespoon Lemon Juice
- 1 teaspoon Dried Oregano
- Salt and Pepper, to taste
- Fresh Parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the baby potatoes under cold water, then slice them in half. In a bowl, combine olive oil, minced garlic, salt, and pepper. Toss the halved potatoes until well coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes until golden and tender.
- While the potatoes roast, mix sour cream, lemon juice, oregano, salt, and pepper in a separate bowl to make the garlic sauce.
- Once the potatoes are done, drizzle the garlic sauce over them, toss to coat, and garnish with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg