Thinly sliced baby potatoes roasted until crispy, brushed with garlic oil, and served with a sour cream–chive dip.
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| prepPreheat oven to 425°F / 220°C | |||||
| prepLine a rimmed baking sheet with parchment paper | |||||
| 1.1 kg baby Yukon Gold, peewee, or new potatoes, scrubbed | Slice potatoes ⅛" thick, stopping ¼" before cutting through | Toss with oil, salt & pepper; arrange cut side up on sheet | Cover with foil, bake 425°F / 220°C, 20–25 min until tender | Remove foil, bake 40–45 min until golden & crisp | Spread dip on platter, arrange potatoes cut side up, garnish with chives, flaky salt & pepper |
| 80 ml extra-virgin olive oil (for roasting) | |||||
| 1 Tbsp plus 7 g Diamond Crystal or 11 g Morton kosher salt (for roasting) | |||||
| 2 g freshly ground black pepper (for roasting) | |||||
| 2 garlic cloves, finely grated | Brush hot potatoes with garlic oil | ||||
| 45 ml extra-virgin olive oil (for brushing) | |||||
| 240 ml sour cream | Whisk sour cream, mayo, chives, onion powder, Worcestershire, lemon juice, garlic & salt | Taste & season dip with more salt & pepper if needed | |||
| 80 ml mayonnaise | |||||
| 6 g finely chopped chives, plus more thinly sliced for serving | |||||
| 5 g onion powder | |||||
| 10 ml Worcestershire sauce | |||||
| 5 ml fresh lemon juice | |||||
| 1 garlic clove, finely grated | |||||
| 4 g Diamond Crystal or 3 g Morton kosher salt, plus more | |||||
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