Description
Crispy roasted Yukon gold potatoes tossed with a creamy herb dressing and finished with fresh scallions and dill. Perfect served warm as a cookout side dish.
Ingredients
Scale
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh scallions, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Kosher salt
- Freshly cracked black pepper
Instructions
- Add potatoes to a large pot of cold salted water and bring to a boil. Cook until fork-tender, then drain well.
- Preheat oven to 400°F and line a baking sheet with foil.
- Toss drained potatoes with olive oil, garlic powder, salt, and pepper.
- Spread potatoes evenly on the baking sheet and roast until deeply golden and crispy.
- In a bowl, mix sour cream, mayonnaise, Dijon mustard, lemon juice, most of the scallions, dill, and parsley.
- Season dressing with salt and pepper to taste.
- Toss roasted potatoes with dressing just before serving.
- Transfer to a serving dish and garnish with reserved herbs.
Notes
- Toss potatoes with dressing just before serving to keep them crisp.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 329
- Sugar: 3g
- Sodium: 96mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0.01g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 14mg