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Steam-Roasted Potatoes with Horseradish and Chive Sour Cream

Name: Steam-Roasted Potatoes with Horseradish and Chive Sour Cream
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 lbs of baby (new) potatoes, halved lengthwise; 2 Tbsp of extra-virgin olive oil; 0.75 tsp of kosher salt, divided; 0.25 tsp of freshly ground black pepper, divided; 0.5 cup of sour cream; 2 Tbsp of chopped chives, divided; 2 tsp of prepared horseradish; 1 tsp of fresh lemon juice; 0 of Red pepper flakes, for serving

FoodReuels

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.

Serves

Prep Time

00:10

Cook Time

00:45

Steam-Roasted Potatoes with Horseradish and Chive Sour Cream

4.88 (17)

27512

Ingredients

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

Steps

1. Preheat Oven and Prepare Pan

Rack

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.

3. Transfer to Pan

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

4. Steam Cook

Rack

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

Rack

If you have a Precision Oven 1.0, open the oven door for 5 seconds to release steam. If you have a Precision Oven 2.0, the oven will vent automatically. Continue to cook until the potatoes are well browned, 12 to 22 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 424.994°F

Heat: Top, Rear

00:12 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.

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.