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Roasted Potatoes and Basil Chive Sauce
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Description
Crispy on the outside, soft and mushy on the inside, I never thought these roasted potatoes could be improved upon. Turns out all I was missing was a little basil chive herb blend thrown into the mix. Seriously the perfect complement to these flavorful potatoes.
Ingredients
- FOR THE POTATOES:
- 1 package Baby Red Potatoes (2 Pound Bag Or However Many You Want)
- Olive Oil, Just Enough To Drizzle Over The Potatoes
- 2 dashes Salt
- 1 dash Pepper
- 2 dashes Garlic Powder
- 1 dash Paprika
- 1 dash Rosemary
- FOR THE SAUCE:
- 6 ounces, weight Plain Greek Yogurt
- 1 clove Garlic, Peeled
- 1 Tablespoon Sour Cream
- 1-½ teaspoon Lemon Juice
- ¼ cups Fresh Chives, Chopped
- ¼ cups Fresh Basil
- ¼ teaspoons Fish Sauce
- ⅛ teaspoons Salt
- 1 dash Freshly Ground Black Pepper
Preparation
Jenny’s Roasted Potatoes:
1. Preheat oven to 350 F.
2. Wash the potatoes and chop them into quarters or halves if small.
3. Put them in a bowl and drizzle in some olive oil. Mix to combine until all potatoes are evenly coated.
4. Pour onto an ungreased cookie sheet. Season to taste with your favorite spices. If you go too light the potatoes won’t taste like much so try to at least see some seasonings on the potatoes.
5. Pop them in the oven and bake for 50 minutes stirring twice. Potatoes are done when they are fork tender and golden brown.
Basil Chive Sauce:
1. Place all of the sauce ingredients into a food processor.
2. Pulse to combine. The sauce is ready when it is a greenish color and there are no large bits of garlic floating around.
3. Serve as a sauce or dressing. Enjoy!
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