Roasted Potatoes with Sour Cream and Onion Dip

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 lbs Baby potatoes
  • 2 heaping tbsp Chives
  • 3 cloves Garlic
  • 2 cups Onion

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 Black pepper, ground
  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Sour cream

Found on garnishwithlemon.com

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion
• 3 cloves minced garlic
• 1/2 teaspoon salt, divided
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 heaping tablespoons chopped chives
• Ground black pepper
• 1 1/2 pounds baby potatoes (I used baby Yukon Golds), quartered
• 2 tablespoons olive oil
• Salt

Directions

• Preheat a large skillet over medium high heat. Add oil, onions, garlic and 1/4 teaspoon salt and saute for 5 minutes. Lower heat and continue cooking for another 15-20 minutes or to desired degree of caramelization, stirring occasionally. Set aside to cool slightly.
• Stir together sour cream, mayonnaise, chives, remaining salt and a pinch of black pepper. Stir in onion mixture. Refrigerate if not using immediately.
• Place two baking sheets in the oven and preheat to 400 degrees.
• Combine potatoes, olive oil and salt in a bowl, stirring to coat potatoes completely in oil. When oven is ready, divide potatoes on baking sheets, making sure potatoes are not crowded. Cook for 20 minutes, flip potatoes, rotate pans and cook for another 10-20 minutes or until done. Serve warm with dip.