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
Ingredients
- 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
Instructions
- 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.
Pam Greer says
I love that you used a variety of potatoes, that’s a great idea! And that dipping sauce sounds amazing!
Jessica Formicola says
These potatoes would make the perfect side for any meal!
Alexis says
I love everything potatoes! These roasted potatoes sound delicious and the herb dipping sauce looks amazing. This would be a fun dish for my kiddos to enjoy.
Vicky says
That dipping sauce really takes these potatoes to the next level. What a perfect example of a comfort food side dish!
foodtasticmom says
Thanks so much Vicky
Sandi says
We love dipping our potatoes in things. It makes them taste so much better. Will try your recipe soon.
foodtasticmom says
Great! Come back and let me know what you think after you try them.
Hunter says
I mean like the sauce is like bananas. b a n a n a s
So good
Saved my marriage
foodtasticmom says
Wow! Now that is a compliment 🙂
Jessica says
Could you use onion powder in place of the red onion? I’d hate to cut a full onion for two tablespoons!
foodtasticmom says
I think onion powder would work. I like the crunch of the fresh onion – maybe just leave it out altogether!
Heather Smith says
Made these tonight and husband said I could make these weekly. They were delicious; loved the sauce. Only had one kind of spud. Will have to try with mixed potatoes next time. Thanks for sharing!!
Connie says
Could I get away with using russets? They were on sale and I have a ton of them.
foodtasticmom says
Yes definitely you can use russet potatoes!
Natalya says
This is so good. Perfect for summer time. The mix of potatoes is great and the dip is very tasteful and refreshing.Loved it a lot, made it multiple time. If fact making it again right now.
foodtasticmom says
I love hearing new reviews on an old favorite recipe of mine. So happy you enjoy the potatoes and thank you for taking the time to give your positive feedback!