Smooth Sour Cream Baby Potatoes

Smooth Sour Cream Baby Potatoes


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These baby potatoes are topped with a smooth sour cream drizzle. They’re everything you want out of a potato and more.

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

20 servings


  • 24 baby potatoes
  • 10 cherry tomatoes, halved
  • ½ tub of sour cream
  • Dill
  • Salt
  • Pepper
  • Olive oil

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Preheat the oven to 400 degrees. Line a baking pan with aluminum foil. Set to the side. Wash the potatoes and cut them in half, but not all the way through. Brush them with the olive oil and place them into the prepared baking pan. Bake for 40 minutes. Meanwhile, mix the sour cream, desired amount of dill, halved cherry tomatoes, salt and pepper into a bowl. Mix well. Remove potatoes from oven. Pour sour cream mixture over potatoes and enjoy.

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