These perfect oven roasted potatoes with creamy herb dipping sauce are a crowd pleasing side dish.
I’ve made oven roasted potatoes enough times over the years to know a thing or two. Each time I make them I change the ingredients and the process. So I think I’ve finally hit upon the right combination to publish the recipe and call them perfect.
To start I use three types of potatoes – red skin, Yukon Gold and sweet. I start the potatoes roasting at a lower temperature to start them getting tender. And then I finish them at a high temperature to get them crisp and browned on the outside.
Salt, smoked paprika and a little cayenne pepper provide the first layer of flavor for this scrumptious side dish. And a simple dipping sauce made of parsley, red onion, lemon and sour cream provide that WOW factor for presenting the potatoes at the table to your guests.
I’m a big fan of condiments and dipping sauces to elevate food. I mean roasted potatoes are pleasing and delicious in their own right. But add this dipping sauce and they become a side dish that is truly memorable. I served these to friends who were visiting from out of town recently and they were impressed. I mean, they’re really good friends, so they could have just been being nice. But since they keep requesting the recipe, I’m pretty confident I should share it with the rest of you too!
Tips for Perfect Oven Roasted Potatoes – with Creamy Herb Dipping Sauce:
- To help prevent sticking, roast your potatoes on a pan lined with parchment paper.
- I leave the peel on the red skin and Yukon Gold potatoes, but peel the sweet potatoes.
- I wash my fresh parsley in a salad spinner like this one before chopping it.
- I use this chef’s knife for chopping my parsley and red onion super fine
- If you happen to not like sweet potatoes, you can just roast red skin and Yukon Golds
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Perfect Oven Roasted Potatoes with Creamy Herb Dipping Sauce
These perfect oven roasted potatoes with creamy herb dipping sauce are a crowd pleasing side dish that take just minutes to prepare.
- 4 small red skin potatoes unpeeled
- 4 small Yukon Gold potatoes unpeeled
- 2 medium sweet potatoes peeled
- 3 tbsp vegetable or grape seed oil
- 1 1/2 tsp salt
- 3/4 tsp smoked paprika
- 1/4 tsp cayenne pepper add more if you like spice
- 1/2 cup sour cream
- 1/4 cup parsley finely chopped
- 2 tbsp red onion finely chopped
- 1 tbsp lemon juice
- 2 tsp honey
- 1 clove garlic minced
- 1/2 tsp salt
Heat oven to 350 degrees F. Line a sheet pan with parchment paper if you have it.
Cut the potatoes into pieces about 3/4-inch in size (approximate). Toss the cut potatoes in the oil, 1 1/2 teaspoons of salt, smoked paprika and cayenne pepper.
Spread the potatoes evenly on the sheet pan. Roast for about 15 minutes at 350 degrees.
Remove the potatoes from the oven. Increase the oven temperature to 450 degrees F. Toss the potatoes and roast for about 20 - 25 minutes more, stirring the potatoes again about halfway through to brown the potatoes on all sides.
While the potatoes are roasting, mix together the sour cream, parsley, red onion, lemon juice, honey, garlic, and remaining 1/2 teaspoon of salt.
Serve the potatoes warm with the dipping sauce.
More must-make side dishes:
- Oven Baked Macaroni and Cheese
- Party Potatoes
- Carrot Mashed Potatoes with Dijon Maple Sauce
- Lemon Rice
- Cheesy Potatoes