roasted potatoes with buttermilk-yogurt herb sauce

Name: Roasted Potatoes with Buttermilk-Yogurt Herb Sauce
Prep time: 20 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: ## GARLIC-ROASTED POTATOES; 2 pound(s) fingerling potatoes, cut into 1 inch chunks; 3 tablespoon(s) olive oil, extra virgin; 1/4 cup(s) white wine; 2 teaspoon(s) kosher salt; 1/2 teaspoon(s) freshly ground black pepper; 1 tablespoon(s) fresh thyme leaves, minced; 2 teaspoon(s) fresh garlic, finely minced; ## BUTTERMILK-YOGURT DRESSING; 1/2 cup(s) buttermilk; 1/4 cup(s) greek yogurt; 1 tablespoon(s) fresh lemon zest; 1 tablespoon(s) fresh lemon juice; 1 tablespoon(s) honey; 1 tablespoon(s) fresh chives, minced; 1 tablespoon(s) fresh dill, minced; 1 tablespoon(s) fresh mint, minced; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground black pepper

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Deep In The Heart of, TX

Updated on Jan 2, 2015

This recipe calls for fingerling potatoes -- it really make a nice presentation if you use varied colors of the potatoes. I'm sure you can use other cubed potatoes as well, but I have not tried that option. **Cook time is approximate as it depends upon your oven. Watch them carefully to prevent burning**

Rate

prep time 20 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

GARLIC-ROASTED POTATOES
2 pounds fingerling potatoes, cut into 1 inch chunks
3 tablespoons olive oil, extra virgin
1/4 cup white wine
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, minced
2 teaspoons fresh garlic, finely minced
BUTTERMILK-YOGURT DRESSING
1/2 cup buttermilk
1/4 cup greek yogurt
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon fresh chives, minced
1 tablespoon fresh dill, minced
1 tablespoon fresh mint, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

How To Make roasted potatoes with buttermilk-yogurt herb sauce

Step 1

Preheat the oven to 400 degrees F. In a large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat.

Step 2

Arrange potatoes in a single layer on two sheet trays. Cover tightly with foil and cook for 15 minutes. After 15 minutes, remove the foil and continue to roast potatoes until they begin to turn golden brown, around 30 minutes more.
Step 3

Remove both trays and stir in a teaspoon of garlic into each sheet tray until potatoes are well coated. Place the potatoes back into the oven and cook for an additional 10 minutes until they are deep golden brown and the garlic is fragrant (be careful not to burn). Remove potatoes and cool potatoes to warm
Step 4

For dressing, combine all ingredients until well blended. Place warm potatoes in a large serving dish and pour enough dressing over them to coat.
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