Ingredients:
For the Potatoes:
- 2 lbs (about 1 kg) of baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp garlic powder
For the Special Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped (optional)
- Salt and pepper to taste
Instructions:
1. Roast the Potatoes:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with olive oil, salt, pepper, paprika, and garlic powder.
- Spread the potatoes out on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside. Flip them halfway through to ensure even cooking.
2. Prepare the Special Sauce:
- While the potatoes are roasting, prepare the sauce.
- In a small bowl, combine mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, and minced garlic.
- Stir in the fresh parsley and dill (if using).
- Season with salt and pepper to taste.
- Mix well until smooth and creamy.
3. Serve:
- Once the potatoes are done roasting, transfer them to a serving dish.
- Drizzle the special sauce over the top or serve it on the side as a dipping sauce.
- Garnish with additional fresh herbs if desired.
Tips:
- You can add a pinch of cayenne pepper to the sauce for a spicy kick.
- For a healthier version, use Greek yogurt instead of mayonnaise.
- This sauce also works great with other roasted vegetables or as a spread for sandwiches.
Enjoy your flavorful potatoes with this special sauce!