Cheddar & Sour Cream Ridges Recipe

Prepare the potatoes

Wash and scrub the potatoes thoroughly. Using a mandoline with a ridged blade or a crinkle-cut knife, slice each potato into 1/8–1/4-inch thick ridged slices. Aim for even thickness so they cook uniformly. Place slices in a large bowl of cold water as you go to remove surface starch.

Rinse and dry

Soak the slices in the cold water for 10 minutes, then drain and rinse under cold running water until water runs clear. Transfer the slices to a clean kitchen towel or paper towels and pat completely dry. Toss the dry slices with the cornstarch, fine sea salt, and black pepper so they are evenly coated.

Heat oil and fry

In a heavy-bottomed skillet or wide saucepan, pour enough oil to reach about 1/2 inch depth and heat over medium-high until it reaches 350°F (175°C) or a small piece of potato sizzles immediately. Fry the potato slices in batches (do not overcrowd) for 2–3 minutes per side or until golden brown and crisp. Use a slotted spatula to flip carefully. Transfer fried ridges to a wire rack set over a baking sheet to drain; immediately season lightly with flaky sea salt. Keep warm in a 200°F (95°C) oven if making multiple batches.

Make the sour cream mix

While the potatoes fry, combine the sour cream, garlic powder, smoked paprika (if using), and melted butter in a bowl. Whisk until smooth and slightly loosened by the butter so it is easy to dollop or drizzle.

Prepare cheddar

Grate the sharp cheddar finely so it will melt quickly on the hot potato ridges. Reserve about 2 tablespoons of cheddar for finishing if you like extra visual appeal.

Assemble on the tray

Arrange batches of hot potato ridges on a heatproof serving platter or sheet pan in a single layer. Dollop about 1 teaspoon of the sour cream mixture onto each ridge (or drizzle as preferred). Sprinkle about 1 tablespoon of grated cheddar over groups of ridges so each piece gets cheese. Return to the warm oven (200°F / 95°C) for 2–3 minutes — just long enough to warm the sour cream slightly and soften the cheese without melting it into a liquid.

Finish the dish by scattering the remaining grated cheddar and the finely sliced chives over the warm ridges. Sprinkle the flaky sea salt and a pinch of freshly ground black pepper to taste. If desired, add extra chives for color. Serve immediately while crispy.