Recipe
Roasted potatoes with herb dip
Duration:
40 minutes
Yield:
4 servings
This tangy dip pairs perfectly with roasted baby potatoes!
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Ingredients
For the roasted potatoes:
- 1.5 lb (600g) baby potatoes, any variety
- 2 tbsp (30 mL) canola or olive oil
- 1 tbsp (15 mL) garlic and herb seasoning
- Salt and pepper to taste
For the dip:
- ¾ cup (180 mL) plain Greek yogurt
- Juice of half a lemon
- 1 tsp (5 mL) dill pickle juice
- 1 tsp (5 mL) dill weed, fresh or dried
- 1 tsp (5 mL) garlic, minced
- ½ tsp (2.5 mL) garlic powder
- ½ tsp (2.5 mL) onion powder
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
Preparation
- Preheat the oven to 400 F (200 C) and spray a baking sheet with non-cooking spray.
- Cut the baby potatoes in half and place them in a medium bowl.
- Add the olive oil, seasoning, salt, and pepper.
- Toss to coat. Spread evenly on the baking sheet.
- Bake for approximately 30 minutes, or until crisp on the outside and tender on the inside.
- Meanwhile, in a medium mixing bowl, whisk the Greek yogurt, lemon juice, and dill pickle juice together.
- Add the dill weed, minced garlic, garlic powder, onion powder, salt, and pepper.
- Stir to combine. Scoop into a bowl, and serve with the roasted potatoes. Enjoy!
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