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Golden roast potatoes topped with a dollop of soured cream and chopped chives on a plate.

Roast Potatoes with Soured Cream and Chives

WTBBQ
These roast potatoes with soured cream and chives are crisp on the outside, fluffy in the middle and finished with a cool tangy topping. They make a hearty barbecue side that pairs especially well with smoky ribs, sweet glazes and richer grilled dishes.
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Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine European
Servings 4 Servings
Calories 255 kcal

Ingredients
  

  • 1 kg floury potatoes peeled and cut into chunky pieces
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 150 g soured cream
  • 2 tbsp chopped fresh chives
  • 1 tsp lemon juice
  • 1 pinch flaky sea salt for finishing

Instructions
 

Par-boil the potatoes

  • Bring a large pan of salted water to the boil. Add the potatoes and cook for 8 to 10 minutes, until the outsides are just beginning to soften.

Drain and rough them up

  • Drain the potatoes well, then return them to the pan and shake them gently so the edges roughen a little. This helps them crisp up later.

Season the potatoes

  • Tip the potatoes into a bowl or tray and toss with the olive oil, sea salt, black pepper and garlic powder.

Roast on the barbecue

  • Place the potatoes in a barbecue-safe roasting tray over indirect heat at 200°C and cook for 35 to 45 minutes, turning once or twice, until golden and crisp.

Make the topping

  • While the potatoes roast, mix the soured cream with the chopped chives and lemon juice in a small bowl.

Finish and serve

  • Pile the hot roast potatoes onto a serving dish, spoon over the soured cream mixture and finish with flaky sea salt. Serve straight away.

Notes

Floury potatoes are the thing to look for here because they give you that lovely fluffy interior once roasted. Waxy potatoes can still taste good, though they don’t rough up in the same useful way and rarely go as crisp around the edges.
The soured cream wants to be properly tangy and not too thin. Chives do more than add colour, they bring a soft onion note that works beautifully with smoky pork and roast potatoes. A little lemon juice sharpens the topping so it doesn’t feel too heavy.

Nutrition

Calories: 255kcalCarbohydrates: 31gProtein: 4.5gFat: 12gSaturated Fat: 3.6gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 6.5gCholesterol: 14mgSodium: 345mgPotassium: 710mgFiber: 3.2gSugar: 2gVitamin A: 180IUCalcium: 52mgIron: 1.3mg
Keyword barbecue side, chive topping, crispy potatoes, roast potatoes, soured cream
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