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Sour cream chive steak fries get their flavor from a seasoning mix made with powdered buttermilk!
“Sour Cream” Chive Steak Fries
Sour cream and chives are a classic flavor when it comes to potatoes. But why is the “sour cream” in quotations in this recipe?
Well, there is no sour cream in them! You make a dry seasoning mix where you use powdered buttermilk. To me, buttermilk always tasted like thinned-down sour cream so it makes real sense. Whats more, that seasoning won’t go “bad” if kept, unlike liquid buttermilk. They also get a little kick from some Parmesan cheese so these are a real treat. Great as a side or a snack.
Potatoes And Methods
The best potato variety to use for these fries is one that’s waxy and holds its shape. The most common varieties that fit that description are red and Yukon gold. However, I’ve had great success with floury baking potatoes when I’ve used them so this is up to you–and what you have on hand.
Even though I did these in a conventional oven, the air fryer is an excellent method as well. The conventional oven calls for a temperature that most air fryers don’t offer, but about 30 minutes at the highest temperature the fryer gets will work very well.
What you’re actually making here with the seasoning mix is very similar to dry ranch dressing mix. So if you don’t have powdered buttermilk on hand in your pantry but you have a packet of ranch dressing mix then use it!
I had both on hand but opted to make this particular mix. Reason is, I find powdered buttermilk to have a short shelf life. Meaning it goes as hard as a rock that even my Ninja blender nor a food processor can break up. I even tried a good old mortar and pestle to no avail. Therefore I make sure I use this stuff within six months.
Sour Cream Steak Fries
- 2 1/2 lbs Yukon gold potatoes cut in wedges
- 4 tbs olive oil
- 1 tsp fresh garlic finely minced
- 3 tbs grated Parmesan or Romano cheese
"Sour Cream" Seasoning:
- 3 tbs buttermilk powder
- 1 1/2 tbs onion powder
- 1 tsp garlic powder
- 1 tsp dill weed chopped
- 1 tbs chopped chives
- 1 tsp fresh parsley chopped
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 450F/225C. Line a large baking sheet with foil and place a rack (like you'd use to cool cookies) on top. Spray the rack with non-stick spray.
- Mix all the sour cream seasoning ingredients in a small bowl and mix well.
- Place the potato wedges in a large bowl. Add the oil and minced garlic. Toss to coat the potatoes. Using your hands works best here.
- Add about 3/4 of the seasoning mixture to the potatoes; toss to coat. Place the potato wedges on the rack. Bake for 20 minutes then turn them. Bake for an additional 15-20 minutes.
- Place potatoes on a serving plater and sprinkle with the remaining seasoning and grated cheese. Additional chopped chives may be added if you wish.
- For air fryer--cook on highest temperature machine will go. Turn and/or shake a few times. Check potatoes after about 30 minutes.