Add the potatoes to a bowl, drizzle with the oil and toss to coat.
Spread the potatoes on a baking sheet and sprinkle with the salt.
Bake for 30 minutes or until the potatoes are cooked through. Jiggle them around halfway
through so they brown evenly.
Cut a small wedge out of each potato, fill with a little sour cream and top with chives.
Make sure the potatoes are in a single layer on your baking sheet to prevent them from steaming.These potatoes are small and cook up quickly! If your oven runs hot, be sure to test a potato around the 20-minute mark to see if they are done cooking. Try and buy potatoes that are roughly the same size to make sure they cook evenly.Potatoes must be slightly cooled before filling with sour cream in order to make sure the sour cream doesn’t melt and turn into liquid.Sometimes you can find yellow or even purple baby potatoes at the grocery store. Use them for a colorful pop!Toss the potatoes with Mock Chicken Seasoning before roasting for a comforting flavor.We don’t think they’re will be any leftovers but in case there are, mash them up into mashed potatoes. Stir freshly chopped herbs into your sour cream for an herbed baked potato. Before roasting, toss in some grated parmesan cheese or vegan parmesan cheese for baked parmesan potatoes.