Crispy Purple Potatoes With Sriracha Sour Cream – a delicious recipe with Purple Potatoes, Sour Cream, Sriracha, Lime, Olive Oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place sheet pan with edges (jellyroll pan) into oven, on middle rack, and preheat to 450 degrees.
2
Place quartered potatoes into a pot and add enough water to cover potatoes by at least one inch.
3
Bring to boil and keep on heat for 4 minutes.
4
Drain and Dry Potatoes
5
Add potatoes to medium-sized mixing bowl and toss with Olive Oil.
6
Add salt, pepper, and garlic powder to bowl and mix.
7
Bring pre-heated tray out of your oven and add potatoes in an even layer. Place tray back in oven and cook for 20 minutes or until crispy.
8
When potatoes are finished: In a small bowl, combine sour cream, juice of one lime, and Sriracha. Add salt and pepper and stir to combine.
9
Move potatoes to serving platter, drizzle generously with sour cream, and enjoy!
178
kcal
Calories
6
g
Fat
29
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6-7 Small Purple Potatoes, Quartered, 3 tablespoons Sour Cream, 1 tablespoon Sriracha, 1 Lime, and more.
Yes, Crispy Purple Potatoes With Sriracha Sour Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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