Roasted Potatoes with Buttermilk-Yogurt Herb Sauce

Roasted Potatoes With Buttermilk-yogurt Herb Sauce

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Daily Inspiration S


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**


★★★★★ 1 vote

20 Min
1 Hr



  • 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
  • 1/4 c
    greek yogurt
  • 1 Tbsp
    fresh lemon zest
  • 1 Tbsp
    fresh lemon juice
  • 1 Tbsp
  • 1 Tbsp
    fresh chives, minced
  • 1 Tbsp
    fresh dill, minced
  • 1 Tbsp
    fresh mint, minced
  • 1/2 tsp
  • 1/4 tsp
    freshly ground black pepper

How to Make Roasted Potatoes with Buttermilk-Yogurt Herb Sauce


  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.
  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.
  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
  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.

Printable Recipe Card

About Roasted Potatoes with Buttermilk-Yogurt Herb Sauce

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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