Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
