Roasted Potatoes with Herbed Cream Dipping Sauce

Happy Friday!  And a very cool one at that.  Fall is definitely coming, with temps at a high of 65 this weekend.  Brrr.

I’ve got a quick and ridiculously easy recipe for you this morning: Roasted Potatoes with an Herbed Cream Dipping Sauce.  Roasted potatoes are a go-to staple for last minute meals; they’re easy and delicious (but let’s be honest, anything that’s even close to tasting like a French fry is delicious).  The real star here is the herbed cream dipping sauce.  It’s similar to sour cream, herbed veggie dip, etc. but MUCH healthier.  I pair it with roasted potatoes, vegetable crudités, chips, fish and chicken.  The dip makes an appearance at least once a week in my house so I always have the ingredients on hand.  At the beginning of the summer my mom gave me a planter filled with all sorts of herbs, but you can really use whatever herbs you have (although, I would stay away from rosemary).

Give the dipping sauce/dip a go this Sunday for football – your guests will have no idea it’s actually healthy for them .  On that note, the Pats are set to play the San Diego Chargers on Sunday and I’m making guacamole and crostini with California fig jam, prosciutto and gorgonzola cheese for my Eat the Enemy challenge.  Stay tuned for the recipes on Monday!

Roast Potatoes with Herbed Cream Dipping Sauce

Ingredients:

Roasted Potatoes:

• Small –med red or fingerling potatoes
• Garlic salt
• Cracked black pepper
• Olive oil

Herbed Cream Dipping Sauce:

• 2 small containers plain Greek yogurt
• 1/3 cup finely chopped mixed herbs (basil, chives, mint, thyme, etc.)
• Garlic salt
• Black pepper
• 1 teaspoon fresh lemon juice (more to taste)

Directions:

1. Preheat the oven to 465 degrees.
2. Cut the potatoes into two inch cuts and place on a baking sheet
3. Drizzle the potatoes with olive oil, garlic salt and freshly ground cracked pepper.
4. Toss the potatoes to coat and bake for 20-30 minutes, until easily pierced by a fork.
5. Meanwhile, in a small bowl, mix the Greek yogurt, herbs, lemon juice, garlic salt and pepper.
6. Mix and refrigerate until ready to serve (allows the flavors to meld).
7. Serve the warm potatoes with the cool dipping sauce.

Bon appetit!

-Christina