Roasted Baby Potatoes With Bacon-Chive Topping

1. 1

   Preheat the oven to 400.

2. 2

   Make sure each potato half can sit evenly, if they wobble cut a thin slice off the bottom of the half to make them stable.

3. 3

   In a small bowl toss the potatoes with olive oil and 1 tsp Kosher salt. Place on a parchment or foil-lined sheet pan. Make sure the potato top (where you will place the topping) is face down for the best browning.

4. 4

   Roast for 25-30 minutes until lightly browned. Remove from the sheet pan to a paper-toweled lined plate to cool.

5. 5

   In a small bowl mix sour cream, the minced bacon minus the 1 tbsp reserved bacon, 1/2 tsp Kosher salt and garlic powder.

6. 6

   Once the potatoes have cooled to room temperature (you don't want to melt the topping so the potatoes must be cooled), top them with a dollop of the sour cream-bacon mixture. Sprinkle with the reserved minced bacon and the chives.

7. 7

   To make ahead - the potatoes can be stored at room temperature for up to 2 hours and the sour cream mixture can be make up to 1 day ahead and refrigerated (let sit on the counter for 1 hour before using to take the chill off).

* Per serving · 4 servings · Values may vary.

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