Steam-Roasted Potatoes with Horseradish and Chive Sour Cream

August 31, 2023
These roasted potatoes are a perfect side for steak or prime rib, or else simply served as a shared starter. I love the flavor paring of the creamy and crispy potatoes and the horseradish and chive sour cream. The Anova Precision Oven makes it easy to achieve perfect potatoes every time because of its ability to both steam and brown with the same cooking device. Note: This recipe works best when there’s some airflow underneath the potatoes. The photos in this recipe show a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.
Prep Time
Cook Time
Steam-Roasted Potatoes with Horseradish and Chive Sour Cream
4.85 (14)
2 lbs
baby (new) potatoes, halved lengthwise
2 Tbsp
extra-virgin olive oil
¾ tsp
kosher salt, divided
¼ tsp
freshly ground black pepper, divided
½ cup
sour cream
2 Tbsp
chopped chives, divided
2 tsp
prepared horseradish
1 tsp
fresh lemon juice
Red pepper flakes, for serving

1. Preheat Oven and Prepare Pan

Line a rimmed sheet pan with aluminum foil.
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear

2. Season Potatoes

Combine the potatoes, olive oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper in a large bowl. Toss well to coat.
Season Potatoes

3. Transfer to Pan

Spread potatoes in a single layer on a perforated pan (see note).
Transfer to Pan

4. Steam Cook

Transfer potatoes to the oven, placing the foil-lined pan on a rack in the second position to catch any drips. Cook until tender, 25 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear
00:25 Timer

5. Brown

As the browning stage begins, open the oven door for 5 seconds to release steam. Continue to cook until the potatoes are well browned, 22 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Rear, Top
00:22 Timer

6. Make Sauce

Meanwhile, as the potatoes brown, make the sauce: Combine the sour cream, 1 tablespoon of the chives, the horseradish, lemon juice, and remaining salt and pepper in a medium bowl. Stir well to combine.
Make Sauce

7. Plate and Serve

Spread the sauce across the bottom of the serving plates. Top with the potatoes. Garnish with the remaining chives and red pepper flakes. Serve hot.
Plate and Serve
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