This 5 ingredient sour cream and chive fries recipe is so easy to put together and tastes just like the recipe at one of my favorite Milwaukee restaurants.
If you’ve ever visited Milwaukee and gone to a restaurant (specifically Saz’s), you may have seen Sour Cream and Chive Fries on the menu. Hopefully you ordered them and know what great flavors the pairing of sour cream and chives are. If not, try these immediately and fall in love!
What ingredients do you need for sour cream and chive fries?
- Extra virgin olive oil
- Sour cream – you can use reduced fat if you’d like
- Dried chives – find these by the spices in the grocery store
- Herb sea salt – I use this one
- Potatoes – Russet potatoes are the best
How do you make the sour cream and chive coating for these fries?
- Combine olive oil, sour cream, chives and sea salt
- Slice potatoes in chunk pieces
- Coat potatoes in sour cream mixture
- Spread on pan
- Bake and enjoy!
The end result are flavorful crispy oven fries you’ll love as a snack or side to any dish. And if you’re looking for other delicious fries, you can try these crispy parmesan fries as well. Yum!
Once you’ve cut potatoes in nice large slices, all you need to do is coat them in your sour cream mixture, spread on a sheet pan and bake!
I like my fries to be a bit crispy and the trick for getting that nice crunchy exterior is to leave them sitting on the sheet pan for a little while once they come out of the oven so don’t skip that step!
- 2 Tbs Extra Virgin Olive Oil
- 2 Tbs Sour Cream reduced fat is fine as well
- 2 Tbs Freeze Dried Chives you can buy these in the spice isle at the grocery store
- 1 tsp McCormick herb sea salt
- 2 Russet Potatoes peeled, cleaned and cut
- Preheat oven to 425. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
- In a bowl combine all ingredients except the potatoes and combine well.
- Peel, clean, and cut the potatoes in strips, then add to the bowl and coat with sour cream and chive mixture.
- Arrange on the lined baking sheet and bake for 40 minutes, allow to cool for 5-10 minutes (this part is important to ensure a nice crunchy exterior) and then peel the potatoes off the pan and enjoy!