I try not to eat a lot of potatoes. I love them, but unless you’re roasting some sweet potatoes with a light seasoning, potatoes can get really carby, really fast. Is ‘carby’ even a word? I’m saving it in my dictionary, irregardless, so it’s a word now. Anyway, I try really hard to not eat french fries or mashed potatoes except on the occasional splurge, but sometimes a girl just needs some potatoes. And I adore red potatoes. That’s right, adore. You can get a few small potatoes and make yourself a portion that is small enough to hit your craving and not so much that you’re left uncomfortable. And crispy potatoes are THE BEST. It’s same reason I can’t stand ‘steak fries’; too much potato and not enough crunch.
The ‘sauce’ is a great compliment to the potatoes. I feel bad even calling it sauce. I shouldn’t call it that. It’s sour cream and green onions. Dylan even said when we were eating dinner, “what kind of sauce did you make for these?” I couldn’t even take credit. I diced green onion and stirred it in with light sour cream. But the seasoning on the potatoes compliments the refreshing sour cream and green onion bite.
These guys are so easy to make and take care of any potato craving in a healthier way, and for under 500 calories. Indulge, enjoy, and don’t feel a bit bad!
COMMENT BELOW – What is your favorite sauce to use on potatoes?
Serves 2 potatoes
20 minPrep Time
20 minCook Time
40 minTotal Time
- 8 red potatoes
- 2 tbsp. olive oil
- 1 tbsp. garlic powder
- 1 tbsp. salt
- 1 tbsp. pepper
- 1 c. light sour cream
- 1/2 c. green onion, diced
- Preheat oven to 500 degrees and place a rack at the bottom of the oven and the top rack of the oven.
- Spray a baking sheet with cooking spray.
- In a microwaveable bowl or plate, cook the red potatoes in the microwave for 12 minutes.
- Once potatoes are cooked, split in half with a knife and put in a bowl.
- Cover the potatoes with the olive oil, garlic powder, salt and pepper. Shake to combine.
- Empty the potatoes onto the greased baking tray and with a spatula, smash them.
- Cook on the bottom rack of the oven for 10 minutes, then move to the top rack for 10 minutes.
- While the potatoes are cooking mix the sour cream and green onions together.
- Serve the potatoes with the sour cream and green onion mixture on top. Enjoy!