Crispy Roast Potatoes with Easy Dipping Sauce
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Category
Vegetables
Author:
Servings
4
Prep Time
10 minutes
Cook Time
30-45 minutes
Ingredients
- 1.5 lb potatoes (baby potatoes or mature potatoes)
- Oil, for drizzling
- Flaky sea salt – such as Maldon or Vancouver Island Sea Salt, or regular salt
- ½ cup mayonnaise
- ½ cup plain yogurt
- 1 clove garlic, minced
- ½ tsp smoked paprika
- 1 heaping tsp Dijon mustard
- 2 tsp tomato paste
- ½ tsp dried oregano
- ½ tsp dried thyme leaves
- Salt
- About 1 tbsp lemon juice
Easy Dipping Sauce
Directions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or foil. If using foil, grease the foil.
- Tip #1: A cookie sheet is essential to obtain crispy potatoes as it allows the high heat to fully encircle the potatoes. High sided pans do not allow this.
- Tip #2: Wash the potatoes and dry with a tea towel.
- If using baby potatoes, cut in half. If using mature (fully grown) potatoes, cut in large chunks.
- Tip #3: Place the potatoes in a casserole dish. Add about 2 tbsp water to the dish. Cover with a lid or plastic wrap. Microwave until just starting to become tender. About 5-7 minutes.
- With a slotted spoon, remove the potatoes to the cookie sheet.
- Drizzle the potatoes with oil and then sprinkle with salt. Toss to coat the potatoes completely. Place in the oven uncovered and roast for 30-45 minutes.
- Tip #4: Don’t crowd the pan – the potatoes should not fill the pan completely. Leave lots of room for the heat to get all around the potatoes.
- Tip #5: Toss the potatoes frequently during the roasting process – about every 10-15 minutes.
- Continue to cook until the potatoes are crispy on the outside and soft on the inside. Transfer to a serving dish and serve immediately.
Easy Dipping Sauce
Whisk all the above ingredients together. Chill until ready to serve.