Ingredients:
For the potatoes:
- 2 lbs baby potatoes (red or yellow)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (optional)
For the garlic-herb sauce:
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
1. Roast the potatoes:
- Preheat your oven to 400°F (200°C).
- Wash and halve the baby potatoes. If they’re larger, you can quarter them.
- In a large bowl, toss the potatoes with olive oil, salt, pepper, paprika, garlic powder, and rosemary until they are evenly coated.
- Spread the potatoes out on a baking sheet in a single layer.
- Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside. Flip them halfway through cooking for even roasting.
2. Make the garlic-herb sauce:
- In a small bowl, combine mayonnaise, sour cream, minced garlic, lemon juice, parsley, dill, and Dijon mustard.
- Mix well until all ingredients are fully incorporated.
- Season with salt and pepper to taste.
- Cover the sauce and refrigerate until ready to serve.
3. Serve:
- Once the potatoes are roasted to perfection, transfer them to a serving dish.
- Drizzle the garlic-herb sauce over the top, or serve it on the side as a dip.
- Garnish with a sprinkle of fresh parsley or dill if desired.
This dish is perfect as a side for any meal, or even as an appetizer. The creamy, tangy garlic-herb sauce complements the crispy roasted potatoes beautifully!