These oven baked sour cream chive potato rounds are the kind of simple side dish that disappears fast at family gatherings. With just a handful of ingredients, they turn basic potatoes into something golden, crisp around the edges, and full of that familiar baked potato flavor. They are especially handy for cookouts, potlucks, and weeknight dinners when you want a budget-friendly recipe that still feels a little special.
Serve these potato rounds alongside burgers, grilled chicken, hot dogs, barbecue ribs, or sandwiches. They also fit right in on a holiday spread with baked beans, corn on the cob, pasta salad, or a big green salad. If you are setting them out for a party, keep the sour cream and chives on top just before serving so they look fresh and inviting.
Oven Baked 4-Ingredients Sour Cream Chive Potato Rounds
Servings: 6
Ingredients
2 pounds russet or Yukon Gold potatoes, sliced into 1/4-inch rounds
Directions
1. Preheat the oven to 425°F and line two large baking sheets with parchment paper. Wash and dry the potatoes, then slice them into even 1/4-inch rounds so they bake at the same rate.
2. Place the potato rounds in a large bowl, drizzle with olive oil, and toss well so each slice is lightly coated. Arrange the slices in a single layer on the prepared baking sheets.
3. Bake for 20 minutes, then flip the rounds and continue baking for 15 to 20 minutes more, until they are golden brown and crisp around the edges.
4. Transfer the hot potato rounds to a serving platter. Top each round with a small dollop of sour cream and a sprinkle of chopped chives. Serve warm.
Variations & Tips
For extra crisp edges: Soak the sliced potatoes in cold water for 20 to 30 minutes, then dry them very well before tossing with oil. This helps remove some surface starch and can give you a crispier finish.
For picky eaters: Serve the sour cream and chives on the side and let everyone top their own. Kids and guests often enjoy building their own plate, and the plain crispy rounds are delicious all by themselves.
Use another potato: Yukon Gold potatoes give you a creamier center, while russets bake up a little fluffier inside. Both work nicely, so use what you have on hand.
Make them party-ready: Bake the rounds a little earlier in the day, then reheat them in a hot oven for a few minutes before topping and serving. Add the sour cream and chives at the very end so they stay fresh and neat.
