Roasted Potatoes with Buttermilk-Yogurt Herb Sauce
By
Daily Inspiration S
@DailyInspiration
6
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**
**Cook time is approximate as it depends upon your oven. Watch them carefully to prevent burning**
Ingredients
- 2 lb
- fingerling potatoes, cut into 1 inch chunks
- 3 Tbsp
- olive oil, extra virgin
- 1/4 c
- white wine
- 2 tsp
- kosher salt
- 1/2 tsp
- freshly ground black pepper
- 1 Tbsp
- fresh thyme leaves, minced
- 2 tsp
- fresh garlic, finely minced
- 1/2 c
- buttermilk
- 1/4 c
- greek yogurt
- 1 Tbsp
- fresh lemon zest
- 1 Tbsp
- fresh lemon juice
- 1 Tbsp
- honey
- 1 Tbsp
- fresh chives, minced
- 1 Tbsp
- fresh dill, minced
- 1 Tbsp
- fresh mint, minced
- 1/2 tsp
- salt
- 1/4 tsp
- freshly ground black pepper
GARLIC-ROASTED POTATOES
BUTTERMILK-YOGURT DRESSING
How to Make Roasted Potatoes with Buttermilk-Yogurt Herb Sauce
- 1Preheat 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.
- 2Arrange 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.
- 3Remove 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
- 4For dressing, combine all ingredients until well blended. Place warm potatoes in a large serving dish and pour enough dressing over them to coat.
