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Crispy Roasted Baby Potatoes with Herb Garlic Sauce

Golden, crispy roasted baby potatoes topped with a creamy herb garlic sauce, perfect as a side dish or appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, International
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 2 pounds baby potatoes yellow or red
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 0.5 teaspoon dried rosemary or thyme
Herb Garlic Sauce
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • Parchment paper
  • Kitchen towel

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash baby potatoes thoroughly and pat completely dry. Cut larger potatoes in half if needed.
  3. In a large bowl, toss potatoes with olive oil, salt, pepper, garlic powder, paprika, and dried herbs until evenly coated.
  4. Spread potatoes in a single layer on the baking sheet, ensuring they don't touch or overlap.
  5. Roast for 25-30 minutes, flipping once halfway through, until golden brown and crispy.
  6. While potatoes roast, combine sour cream, mayonnaise, fresh herbs, minced garlic, and lemon juice in a bowl.
  7. Mix sauce ingredients thoroughly and season with salt and pepper to taste. Refrigerate until ready to serve.
  8. Remove potatoes from oven and let cool for 2-3 minutes to crisp up.
  9. Transfer to serving platter and drizzle with herb garlic sauce or serve sauce on the side.
  10. Garnish with additional fresh herbs and serve immediately while warm.

Notes

For extra crispy potatoes, ensure they are completely dry before roasting. The sauce can be made up to 3 days ahead and stored in the refrigerator. Potatoes can be reheated in a 400°F oven for 10 minutes to restore crispiness.