Wednesday, December 2, 2015

Herbed Roasted Potatoes with Sour Cream Dip

Herbed Roasted Potatoes with Sour Cream Dip

I'm deep in December entertaining menu planning mode these days. But I always get stuck on the appetizers. The meals themselves and desserts are easy as are the fun cocktails. But what to serve with those fun cocktails. Yes, the cheeses, the nuts the chips...I wanted something different but not overly fussy to make and it occurred to me to look in my vegetable bin for an idea.

Herbed Roasted Potatoes with Sour Cream Dip
I love potatoes and so do most people but we don't often think of them as appetizers. Maybe I wouldn't either if I'm making a big dinner but if I'm only having some friends over for drinks, they're ideal.

I picked up some extra large baking potatoes and sliced them into wedges with the idea of crisping them up in the oven with some oil and herbs. But the fresh herb situation is dire. I love them but I can never seem to have them fresh on hand when I need to use them. And that's exactly why I always have my stash of Gourmet Garden herb paste tubes on hand. Those won't wilt and let me down and the flavors are wonderfully concentrated.

The potatoes came out smelling heavenly and I decided to also add some of the herb pastes to the dipping sauce. As you can imagine, these were a big hit. Although I needed to make another batch because I may have "over sampled" the first one. Enjoy!


Herbed Roasted Potatoes with Sour Cream Dip
by Hungry Couple
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ingredients (3 - 4 Servings)
  • 2 Large baking potatoes
  • 2 Tablespoons olive oil
  • 1 Teaspoon mayonnaise
  • 1 Teaspoon Gourmet Garden garlic paste
  • 2 Teaspoons Gourmet Garden basil paste
  • 1 Tablespoon Gourmet Garden lightly dried parsley (optional)
  • Salt and pepper to taste

  • Dip:
  • 1/4 Cup mayonnaise
  • 1/4 Cup sour cream
  • 1 Teaspoon Gourmet Garden dill paste (or basil)
Instructions
Herbed Roasted Potatoes with Sour Cream Dip
Pre-heat the oven to 400 degrees.

Wash the potatoes and dry with a paper towel. Slice each into 8 wedges.

In a large bowl, whisk together the olive oil, mayonnaise, garlic paste and basil paste. Add the potato wedges to the bowl and toss to coat.

Spread out on a baking sheet lined with parchment paper and bake for 45 minutes to an hour or until a light golden brown. Season with salt and pepper and sprinkle on the parsley.

Make the dipping sauce by combining the mayonnaise, sour cream and dill paste in a bowl and serve with the warm potatoes.

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6 comments:

  1. I always end up with extra potatoes after buying a 5 pound bag, so I can totally see me making this as an appetizer/side dish with dinner. I don't have to share, right? :D

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  2. I never think of potatoes as an appetizer but it makes total sense. (Although I could definitely see myself accidentally making these a main course too).

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  3. I truly believe that one of the signs of being a great cook is being able to roast potatoes properly. So many people don't know how, and end up with sad, over-stirred steamed potatoes. A beautifully browned roasted potato wedge is a thing of beauty. I always turn to Gourmet Garden when making roasted potatoes. So much flavor, so little fuss!

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  4. my mouth is legit watering just looking at these potatoes and sour cream dip! I would eat pretty much the whole thing myself, I just know it :P

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  5. Potato roasting happens on a regular basis in this house. I think next time some of those herbs need to be tossed in the mix with that dip.

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  6. The color you got on those potatoes is seriously beautiful! That dipping sauce looks amazing too, although ai'd probably make it with plain yogurt (you know me and my weird aversion to mayo....)

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