Garlic-Roasted Fingerling Potatoes With Buttermilk-Yogurt Herb D |
|
 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
A really long name for a delicious sounding recipe. I love the idea of greek yogurt and buttermilk together in this dressing. Ingredients:
2 lbs fingerling potatoes, mixed varieties, cut into 1 inch chunks |
3 tablespoons olive oil, extra-virgin |
1/4 cup white wine |
2 teaspoons kosher salt |
1/2 teaspoon black pepper, freshly ground |
1 tablespoon thyme leaves, fresh and minced |
2 teaspoons garlic, finely minced |
1/2 cup buttermilk |
1/4 cup greek yogurt |
1 tablespoon lemon juice, fresh |
1 tablespoon lemon zest, grated |
1 tablespoon honey |
1 tablespoon chives, fresh and minced |
1 tablespoon dill, fresh and minced |
1 tablespoon mint, fresh and minced |
1/2 teaspoon salt |
1/4 teaspoon black pepper, fresh ground |
Directions:
1. For the potatoes, preheat the oven to 400 degrees.
2. In a large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat.
3. Arrange potatoes in a single layer on two sheet trays. Cover tightly with aluminum foil and cook in the oven for 15 minutes.
4. After 15 minutes, remove the foil and continue to roast the potatoes until they begin to turn golden brown, around 30 minutes more.
5. Remove both trays and stir in a teaspoon of garlic into each sheet tray until potatoes are well coated. Place the potatoes back in the oven and cook for another 10 minutes until they are deep golden brown and the garlic is fragrant (but not burnt). Cool to warm.
6. For dressing combine all ingredients until well blended.
7. Place warm potatoes in a large serving dish and pour enough dressing to coat.
|
|