Crispy Herb Potato (Printer-Friendly Layout)
Lightly crisp Yukon gold potatoes meet up with a creamy, fragrant herb sauce. Great for warm weather or relaxed dinners.
# Ingredients You'll Need:
→ Potatoes
01 -
Kosher salt and cracked black pepper, as much as you like
02 -
0.5 teaspoon garlic powder
03 -
3 tablespoons olive oil
04 -
1 tablespoon kosher salt for boiling
05 -
1.36 kg Yukon gold potatoes, cut into chunks about 5 cm
→ Dressing
06 -
1 tablespoon Dijon mustard
07 -
120 ml sour cream
08 -
2 tablespoons fresh parsley, chopped fine, split
09 -
1 tablespoon lemon juice, squeezed fresh
10 -
60 ml scallions, sliced thin, split
11 -
120 ml mayonnaise
12 -
2 tablespoons dill, chopped fine, split
13 -
Kosher salt and freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 -
As soon as your potatoes are hot and crispy, toss them gently in the dressing. Throw them on a serving plate then sprinkle with the scallions, dill, and parsley you saved.
02 -
While your potatoes are in the oven, stir together mayo and sour cream in a big bowl. Hold back a tablespoon each of parsley, dill, and scallions for sprinkling later. Dump the rest of the scallions plus a spoonful of parsley and dill into the bowl along with the Dijon and lemon juice. Mix it up good. Season with some salt and pepper if you need.
03 -
Arrange potatoes in one layer over your baking sheet. Toss them in the oven for around 30 minutes—that's usually long enough for crispy edges and golden color.
04 -
Turn the oven to 200°C. Get a baking sheet ready with foil. Take your drained potatoes and toss them in a bowl with garlic powder, oil, salt, and pepper so they're all coated.
05 -
Drop your cut potatoes in a big pot, cover with cold water, and dump in a tablespoon of salt. Crank up the heat to bring it to a boil, then let it go on medium-high. Boil until you can poke them easily—plan on 12 to 16 minutes. Drain them well when they're soft.
# Extra Tips and Tricks:
01 -
Wait until it's time to serve before mixing potatoes and dressing—they'll stay crispy that way.