Fresh Creamy Delight (Print Version)
# Ingredients:
→ Potato Mix
01 -
3 tablespoons olive oil
02 -
Kosher salt and freshly ground black pepper, to taste
03 -
3 pounds Yukon gold potatoes, chopped into 2-inch chunks
04 -
½ teaspoon garlic powder
→ Creamy Dressing
05 -
½ cup mayonnaise
06 -
½ cup sour cream
07 -
Salt and freshly cracked black pepper, to taste
08 -
1 tablespoon Dijon mustard
09 -
¼ cup thinly sliced fresh scallions, keeping 1 tablespoon aside for topping
10 -
2 tablespoons minced parsley, saving 1 tablespoon for garnish
11 -
2 tablespoons chopped dill, holding back 1 tablespoon for sprinkling on top
12 -
1 tablespoon freshly squeezed lemon juice
# Instructions:
01 -
Place the potato chunks in a big pot with cool water and add 1 tablespoon salt. Heat it up to a strong boil, then lower the heat to medium-high. Let the potatoes cook until a fork easily slides in, about 12-16 minutes. Pour them into a colander to drain really well.
02 -
Set your oven to 400°F (200°C) and prepare a baking sheet with some foil to make cleanup hassle-free. In a big bowl, toss your drained potatoes with olive oil, garlic powder, and some pepper and salt so they’re coated on all sides.
03 -
Spread the potatoes evenly on the baking sheet. Don’t let them pile up. Roast them for 30 minutes, flipping halfway through so they get crispy all over with a nice golden brown color.
04 -
As the potatoes bake, whip up the dressing. In a mixing bowl, stir together the sour cream and mayo. Drop in most of the scallions, dill, and parsley (save some for garnish), along with Dijon mustard and lemon juice. Blend it all, then sprinkle in pepper and salt to your liking.
05 -
Wait till you’re just about to serve before combining the hot, crispy potatoes with the creamy dressing. It keeps that lovely crunch on the outside of the potatoes, balancing with the dressing’s smoothness.
06 -
Spoon the dressed potatoes into a nice dish. Sprinkle the leftover scallions, dill, and parsley right on top. Serve it while the potatoes are still warm and crispy!
# Notes:
01 -
If you want super crispy potatoes, make sure they’re fully drained before you toss them with oil.
02 -
You’ll get the best results by serving this dish right after mixing because the potatoes soften if they sit too long.
03 -
If you’re making it in advance, keep the roasted potatoes and dressing separate and combine just before eating.