Crispy seasoned potatoes that are perfect for game day!
Preheat oven to 425° F.
Toss halved potatoes with olive oil, chili powder, smoked paprika, garlic powder, onion powder, and salt.
Spread potatoes, cut side down, in an even layer on a baking sheet with a touch of space between the potatoes**. Bake for 20 minutes. Remove from oven allow to cool slightly.
Add sour cream to a pipping bag or a freezer plastic bag with a small corner cut off. Pipe football "laces" onto the rounded top of potato halves. Sprinkle green onion over top (or underneath to look like grass).
* I used Blushing Belle Creamer potatoes from The Little Potato Company for their red skinned colour (matches that of a football), however, any varietal of little potato will work in this recipe.
** if the potatoes are too close together they won't get super crispy as they will steam each other during the roasting process, even a few centimetres between the potatoes will allow them to crisp up.