Crispy Roasted Potatoes

These potatoes are the perfect pairing with any steak and veggie dinner.  I love them served with sour cream, chives, and salt.  DELISH!

24 oz multicolor creamer potatoes sliced in 1/4" slices

1/4 cup olive oil

1 1/2 tsp garlic salt

1 cup sour cream

1/2 tsp salt

1 Tbsp fresh sliced chives

 Preheat the oven to 425 degrees.  Place 2 sheet pans stacked in the oven and let them heat with the oven.  (Stacking them helps the pans hold the heat.)

Toss the potatoes with the oil and garlic salt in a bowl.   Remove the heated pans from the oven and arrange the potatoes in an even layer, cut side down on the top pan.  Return the pans to the oven and bake for 15 minutes.  Flip the potatoes and bake until both sides are toasted and brown, another 15 minutes. 

Combine the sour cream, salt and chives, and stir well.  Perfect for dipping.