Crispy Roasted Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
3 tablespoons of olive oil
02 -
Kosher salt and freshly ground pepper, to your liking
03 -
3 lbs of Yukon gold potatoes in 2-inch chunks
04 -
1/2 tsp garlic powder
→ Dressing
05 -
1/4 cup finely chopped fresh parsley (keep 1 tablespoon aside for topping)
06 -
2 tablespoons of finely chopped fresh dill (save a tablespoon for topping)
07 -
1 tablespoon Dijon mustard
08 -
2 tablespoons fresh lemon squeeze
09 -
1/2 cup mayo
10 -
1/2 cup sour cream
11 -
A sprinkle of salt and fresh black pepper, as needed
12 -
1/4 cup of chopped green onions (reserve a tablespoon for final touch)
# Instructions:
01 -
In a big pot, throw in the potato chunks and cover with cold water. Add about a tablespoon of salt. Crank up the heat till boiling, then turn it down and simmer for 12-16 minutes. Check them by poking with a fork—they should be nice and tender by then. Drain them well.
02 -
Heat your oven to 400°F (200°C) and cover a baking sheet with foil to make cleanup a breeze. Mix the drained potatoes in olive oil, garlic powder, salt, and pepper until every piece is coated perfectly.
03 -
Spread the potatoes out on the lined baking sheet. Give them some space so they crisp up right. Roast until they're golden and crackly outside—about 30 minutes. Flip them midway so they get browned evenly.
04 -
Mix sour cream and mayo in a bowl. Add almost all the scallions, dill, and parsley, keeping a bit of each back for garnish. Toss in the Dijon mustard and lemon juice. Blend till smooth. Salt and pepper it to your taste.
05 -
Hold off on combining everything until it's just about time to eat. That way, the potatoes stay crisp while they soak in all that creamy goodness.
06 -
Transfer the potato mix to a serving bowl. Sprinkle the leftover herb bits and scallions on top for a finished look. Serve right away so the potatoes keep some crunch.
# Notes:
01 -
To get crispy results, make sure the potatoes are drained fully before roasting.
02 -
Always mix the dressing and potatoes last-minute because the crunch softens over time.
03 -
If prepping ahead, keep the roasted potatoes separate until just before digging in.