Yum Yum Potatoes // in creamy herb sauce

Hey guys – this recipe for delicious potatoes is going to be short and sweet.

This side dish came together quite randomly tonight and resulted in wide eyed wonder and quick elimination of any evidence it ever existed. It would make a great side dish for any cut of meat that could hold its own against the herby and garlic-y goodness (eg. steak, pork chops, marinated chicken).

yum yum potatoes

Or you know… make a big bowl of potatoes and eat them with a spoon for dinner. I am not here to judge.

Print Recipe
Yum Yum Potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
2 people
Ingredients
Roasted Potatoes
  • 1 lb baby potatoes
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • salt to taste
Yum Yum sauce
  • 2 tbsp sour cream
  • 1 cup parsley (chopped)
  • 1/2 lemon, juiced
  • 1 tsp lemon zest
  • 2 cloves garlic, pressed or chopped
  • 2 tsp olive oil
Prep Time 10 minutes
Cook Time 30 minutes
Servings
2 people
Ingredients
Roasted Potatoes
  • 1 lb baby potatoes
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • salt to taste
Yum Yum sauce
  • 2 tbsp sour cream
  • 1 cup parsley (chopped)
  • 1/2 lemon, juiced
  • 1 tsp lemon zest
  • 2 cloves garlic, pressed or chopped
  • 2 tsp olive oil
Instructions
  1. Preheat the oven to 400 degrees. Wash the potatoes, dry them off and and cut them in half.
  2. Place the potatoes in a pan lined with foil and sprinkle with olive oil, oregano, salt and pepper to taste. Toss well to coat.
  3. Place in the middle of the oven and bake for 20 -30 minutes, turning them half way.
  4. Meanwhile, combine the ingredients for the sauce and blend coarsely. I used a hand blender but anything with blades will do here.
  5. Check the potatoes and once they are cooked, turn on the broiler and let them roast up a little more. This should only take a few minutes, so don't forget to check again or they will be burnt!
  6. Once the potatoes are out of the oven and sufficiently roasted, give them a minute to cool down, but still be hot. At this point they are ready to mix in to the sauce and coat well.
  7. The heat from the potatoes will cook the garlic a bit and they will absorb the flavours of the sauce. Serve warm!
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Maria
Guest

I thought what I should serve with a pork roast for tonight dinner. Problem solved. Thank you Anna:)

Velma
Guest

Sounds absolutely fabulous-can’t wait to try!

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