These oven-roasted potatoes with a creamy herb dipping sauce are an easy, crowd-pleasing side. The mix of red skin, Yukon Gold and sweet potatoes gives great color and texture.
After roasting potatoes dozens of times, I settled on a method that consistently yields tender interiors and crisp, browned edges. The trick is a two-stage roast: start at a moderate temperature so the potatoes soften, then increase the heat to finish and develop a golden, slightly caramelized crust.
I like to combine three types of potatoes for variety in flavor and texture: small red skin potatoes, Yukon Golds and sweet potatoes. I leave the skins on the red and Yukon Golds for extra flavor and texture, and peel the sweet potatoes. Tossed with oil, smoked paprika, cayenne and salt, they roast beautifully and pick up subtle smoky and spicy notes.
The creamy herb dipping sauce lifts the potatoes from great to memorable. It’s a simple mix of sour cream, fresh parsley, finely chopped red onion, lemon juice, a bit of honey and minced garlic. The sauce adds brightness, herbaceous freshness and a touch of sweet-tart balance that pairs perfectly with the warm roasted potatoes.
I serve these warm with the dipping sauce on the side. They make a great accompaniment to weeknight dinners, potlucks or casual gatherings. Friends who tasted them kept asking for the recipe, so here it is—reliable, flavorful and easy to prepare.
Tips for Perfect Oven Roasted Potatoes – with Creamy Herb Dipping Sauce:
- Line the baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Leave the skins on red skin and Yukon Gold potatoes; peel the sweet potatoes for a smoother texture.
- Cut the potatoes into similar-sized pieces (around 3/4 inch) so they cook evenly.
- Toss the potatoes with oil and seasonings before roasting so the flavors penetrate as they cook.
- If you prefer less heat, reduce or omit the cayenne; for more spice, add a little extra.
- The dipping sauce can be made ahead and chilled; bring it to room temperature before serving if you prefer it less cold.
Perfect Oven Roasted Potatoes with Creamy Herb Dipping Sauce
These oven-roasted potatoes with creamy herb dipping sauce are a crowd-pleasing side that come together in minutes and roast to tender, crisp perfection.
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, divided
- 3/4 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 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 (for the sauce)
Instructions
- Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper if you have it.
- Cut the potatoes into roughly 3/4-inch pieces so they cook evenly. In a large bowl, toss the cut potatoes with the oil, 1 1/2 teaspoons of salt, smoked paprika and cayenne pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared sheet pan and roast at 350°F for about 15 minutes to start tenderizing them.
- Remove the pan, increase the oven temperature to 450°F (230°C), toss the potatoes, then continue roasting for another 20–25 minutes. Stir once halfway through to brown all sides and crisp the edges.
- While the potatoes roast, combine the sour cream, chopped parsley, red onion, lemon juice, honey, minced garlic and the remaining 1/2 teaspoon salt in a small bowl. Mix well and taste, adjusting seasoning if needed.
- Serve the potatoes warm with the creamy herb dipping sauce on the side.
Nutrition
| Carbohydrates: 43 g
| Protein: 5 g
| Fat: 8 g
More must-make side dishes:
- Oven Baked Macaroni and Cheese
- Party Potatoes
- Carrot Mashed Potatoes with Dijon Maple Sauce
- Lemon Rice
- Cheesy Potatoes