Crispy, seasoned potatoes that are perfect for game day! Top with sour cream or Greek yogurt to turn your little potatoes into little footballs.
* If the potatoes are too close together they won’t get super crispy as they will steam each other during the roasting process, leaving even an inch between the potatoes will allow them to crisp up.
- Baking sheet
- Resealable plastic bag
- 1.5 lbs Little Potatoes, halved
- 2 Tbsp olive oil
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- 2 to 4 Tbsp sour cream or thick Greek yogurt
- 2 medium green onions, thinly sliced
Preheat oven to 425 °F.
Toss halved potatoes with olive oil, chili powder, smoked paprika, garlic powder, onion powder, and salt.
Spread potatoes, cut side down, in an even layer on a baking sheet with a touch of space between the potatoes*. Bake for 20 minutes. Remove from oven allow to cool slightly.
Add sour cream to a piping bag or a freezer plastic bag with a small corner cut off. Pipe football ‘laces’ onto the rounded top of potato halves. Sprinkle green onion over top (or underneath to look like grass).