These are an adaptation of the Garlic Parmesan Oven Fries I made a few weeks ago. I will be making again, as they were good, but I think they could be even better. If you make them, and have any tweaks or suggestions, feel free to pass along. I’m really looking for a more intense, but not overwhelming, sour cream and chive flavor.
- 2 large russet potatoes, scrubbed and dried
- ¼ cup extra virgin olive oil
- ¼ cup Sour Cream
- ¾ teaspoon kosher salt
- 1 garlic clove, minced
- 6 Tbsp Chives, minced
- Preheat the oven to 425⁰.
- Cut the potatoes in half lengthwise. Then cut the halves lengthwise into fourths to make 16 big, fat wedges.
- Toss the potatoes with the olive oil, sour cream, salt, garlic, and 4 Tbsp of the chives in a large bowl. Place the potatoes onto a metal baking sheet, spreading to a single layer.
- Roast the potatoes for 30-35 minutes, until the potatoes are cooked through, brown, and crispy. Don’t shake or turn the fries around while they’re cooking. The longer they sit in contact with the metal baking sheet, the crisper they get.
- Sprinkle with additional chives and serve hot with chive sour cream and ketchup.