Canadian Thanksgiving may have already passed, but these sour cream lemon potatoes and carrots are perfect for any holiday! The addition of dill makes the dish more vibrant, and flavorful! Using Little Potato Company's Chilean Splash varietal today as I continue my brand ambassadorship!
This is a sponsored post. I was fortunate enough to receive products and monetary compensation from The Little Potato Company. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy.
November is here, our weather is half descent, and my Christmas shopping is almost done, muahaha!
I feel every year I am pretty good with Christmas, sometimes having gifts purchased in June or July. If my sister and I were not in charge of stockings, I think I'd be completed before October!
But enough bragging 😉 Today's sour cream lemon potatoes and carrots comes from another recipe on the blog: sour cream dill chicken thighs with baby carrots. My husband and daughter loved this recipe, but I couldn't experience it. So when I was trying to come up with a creative recipe to showcase these beautiful Chilean Splash varietal from The Little Potato Company, I looked back on the blog for inspiration. And I could not be happier!
I was so happy to work with these potatoes! Look at those colors!!! The sour cream sauce hides their color slightly, so I made sure to save some potatoes on the side before dousing them in cream to show you their true colors. Can you imagine these Chilean Splash on your dinner table this holiday season?! Yes!!
And just a reminder, these varietals from The Little Potato Company are not "baby" potatoes. They are Creamer potatoes, which are grown to full maturity. And just for fun, look at the cooked potatoes I have in the pan, and the raw potatoes outside the pan. Notice the colors are the same? That is because these Chilean Splash varietal don't bleed or lose their color! Love!
When it comes to the sauce, I like to make a roux first. I know sour cream is thick to begin with, but I fear thin sauces. I like a sauce that sticks. However, it just so happens that one of my readers from my sour cream dill chicken thighs recipe stated yesterday that they made the recipe and accidently burnt the roux. So instead of making it again, they just omitted it and the recipe came out great! Skipping the roux makes this dish gluten-free, too, so we have that going for us 🙂
And like usual, I decided to make a video documenting my step-by-step instructions on how to make these sour cream lemon potatoes and carrots. So easy!! Seriously, the perfect holiday side dish. I could even imagine roasting the veggies instead of pan-frying them for a deeper flavor, but during the holidays oven space is already limited.
📖 Recipe
Sour Cream Lemon Potatoes and Carrots
An easy side dish that frees up your oven this holiday season!
Ingredients
- 1.5 lbs Little Potato Company's Chilean Splash Creamer Potatoes, halved
- 1 lb baby carrots
- 2 tbsp. butter
- ½ cup vegetable broth
- Salt and pepper
Sauce
- 1 tbsp. butter
- 1 tbsp. all-purpose flour (can omit for GF)
- 2 garlic cloves, minced
- 1 cup sour cream
- 1 cup vegetable broth
- ¼ cup freshly squeezed lemon juice (approx. 1 lemon)
- ¼ cup freshly chopped dill
Instructions
Sauce
- Place a small saucepan over medium heat. Add butter. When melted and bubbling, stir in garlic. Cook for 30 seconds, or until aromatic. Add flour. Cook, whisking constantly, until browned, about 5-7 minutes. Pour in broth, followed by sour cream. Add lemon juice. Whisk until nice and smooth. Set aside.
Veggies
- Add butter to a large frying pan or cast iron skillet over medium-high heat. Stir in potatoes and carrots. Season with salt and pepper. Cook, stirring every so often, for about 15 minutes, or until veggies have some browning to them.
- Stir in broth, cover, and reduce heat to a simmer. Continue cooking for another 10-15 minutes, or until veggies are fork tender (some broth will remain.)
- Add the sour cream sauce and fresh dill. Stir to combine and serve!
Notes
You can omit the roux stage of this dish to make the meal gluten-free (your sauce may be thinner, but the flavor will be there!)
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 194Total Fat: 6gCarbohydrates: 31gProtein: 4g
Be on the look out for these Chilean Splash potatoes as LPC looks to bring them to stores this holiday season!
This is a sponsored post. I was fortunate enough to receive products and monetary compensation from The Little Potato Company. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy.
Anna @ Crunchy Creamy Sweet
This looks so good! Loving this idea for potatoes and carrots!
Kimberly @ The Daring Gourmet
Oh my goodness, that looks heavenly!! I looooove potatoes and these just look out of this world delicious!
katerina @ diethood.com
Oh YUM!! This dish looks amaaaazing!! My family will love it!!
Dee
I happen to have a bag of baby potatoes and some carrots, so this is looking so good right now!
Joanie @ ZagLeft
What a beautiful dish! I love all the flavorful ingredients you added. My family would absolutely love this for dinner.
Krista
These look so good! I cannot wait to try them!
Melanie | Melanie Makes
A side dish with my name written all over it - love the addition of lemon!