TL/DR – Roasted Potatoes with Creamy Herb Sauce. Potatoes coated in olive oil and minced fresh dill and parsley, roasted until crispy and served with a creamy dill and parsley sauce. –
When in doubt, roast some potatoes. Do it on high heat, like 450 degrees F, until they are crisp and whistling. (Listen carefully. They sing.) Roasted potatoes are one of the best and easiest side dishes ever!
For this recipe, mince lots of fresh dill and parsley, about 1/4 minced of each, and mix them together.
Use small red potatoes, cut them into one inch chunks, maybe a little bigger. Toss them in a generous amount of olive oil, salt, pepper and half of the minced herbs. Roast them at 450 degrees F for about 25 – 30 minutes.
While the potatoes roast, mix the remaining fresh herbs with sour cream, fresh garlic grated on a microplane, white wine vinegar and a little bit of salt and fresh pepper. Serve the hot potatoes with the sauce on the side.
Is it problematic to use the fresh herbs growing in the garden and also turn on the oven when the weather is warm? It’s not ideal. Potatoes can be roasted on the grill, especially if you have a top rack. Use a sheet pan that fits on the top rack and just keep an eye on them as they roast. The grill can get much hotter much faster.
The dill and parsley combination is tasty and so fresh. If you dig it, try Greek Yogurt Mashed Potatoes with Parsley Dill Pesto. Also try Chive Mashed Potatoes and Buttermilk Packet Potatoes.
Roasted Potatoes with Creamy Herb Sauce
Potatoes coated in olive oil and minced fresh dill and parsley, roasted until crispy and served with a creamy dill and parsley sauce.
Ingredients
- 1 1/2 lbs small red potatoes, cut into 1 inch chunks or slightly larger
- 3T extra virgin olive oil
- 1/4 c minced fresh dill, divided
- 1/4 c minced fresh parsley, divided
- 3/4 t kosher salt, divided
- 1/2 t freshly ground black pepper, divided
- 1 c sour cream
- 1/2 t fresh garlic, grated on a microplane or zester
- 1 t white wine vinegar
Directions
- Step 1 Preheat the oven to 450 degrees F, cut the potatoes into one inch chunks or slightly larger, and place them on a baking sheet coated in nonstick spray or lined with a silicone baking pad.
- Step 2 Toss the potato chunks with the olive oil, 1/2 t kosher salt, 1/4 t fresh ground pepper, half of the dill and half of the parsley. Spread them out all over the baking sheet, placing as many pieces as possible skin side down. Roast at 450 degrees F for 25 – 30 minutes until they are crispy, bubbly and they are making a whistling noise.
- Step 3 While the potatoes roast, combine the sour cream, the remaining dill and parsley, vinegar, 1/4 t kosher salt and 1/4 freshly ground pepper and stir well. Taste and add more salt if desired.
- Step 4 Serve the hot potatoes immediately with the sauce on the side.
