Ingredients :
- 1 1/2 pounds fingerling potatoes halved lengthwise
- 2 tablespoons olive oil
- Seasoned salt such as Lawry's
- 1/2 teaspoon Italian seasoning homemade or store-bought
- 1 cup sour cream
- 1/4 cup thinly sliced scallions plus more for garnish
Directions :
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a large bowl, add fingerling potatoes, olive oil, seasoned salt (I like 1 teaspoon), and Italian seasoning. Toss to coat.
- Spread potatoes in a single layer, not touching, on prepared baking sheet.
- Roast until the potatoes and browned and tender, about 40 minutes total, turning the potatoes with tongs after 20 minutes.
- Meanwhile, in a small bowl, whisk together sour cream, scallions, and seasoned salt to taste (I like 1 teaspoon). Cover and refrigerate while roasting the potatoes (or up to 2 days in advance).
- Add the bowl of sauce to the middle of a serving platter. Scatter the roasted fingerling potatoes around the sauce and garnish with scallions.
