Roasted Potatoes With Buttermilk Yogurt Herb Sauce Recipes
ROASTED POTATOES WITH BUTTERMILK-YOGURT HERB SAUCE
This recipe calls for fingerling potatoes -- it really make a nice presentation if you use varied colors of the potatoes. I'm sure you can use other cubed potatoes as well, but I have not tried that option. **Cook time is approximate as it depends upon your oven. Watch them carefully to prevent burning**
Provided by Daily Inspiration S @DailyInspiration
Categories Potatoes
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. In a large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat.
- Arrange potatoes in a single layer on two sheet trays. Cover tightly with foil and cook for 15 minutes. After 15 minutes, remove the foil and continue to roast potatoes until they begin to turn golden brown, around 30 minutes more.
- Remove both trays and stir in a teaspoon of garlic into each sheet tray until potatoes are well coated. Place the potatoes back into the oven and cook for an additional 10 minutes until they are deep golden brown and the garlic is fragrant (be careful not to burn). Remove potatoes and cool potatoes to warm
- For dressing, combine all ingredients until well blended. Place warm potatoes in a large serving dish and pour enough dressing over them to coat.
BUTTERMILK ROASTED POTATOES
Make and share this Buttermilk Roasted Potatoes recipe from Food.com.
Provided by Bev I Am
Categories Potato
Time 1h
Yield 6 cups
Number Of Ingredients 6
Steps:
- Prepare potatoes for roasting by peeling and cutting into large chunks.
- Toss with oil.
- Place in 425°F oven on lowest rack for best browning.
- Roast for 40-45 minutes, turning at least once.
- Mash potatoes in large bowl, leaving them slightly chunky.
- Stir in buttermilk, butter, and chives.
- Season with salt and pepper.
YOGURT & SPICE CRUSTED ROAST POTATOES
A superhealthy side dish which goes especially well with Indian mains
Provided by Deena Kakaya
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
- Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.
Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium
GARLIC-ROASTED FINGERLING POTATOES WITH BUTTERMILK-YOGURT HERB D
A really long name for a delicious sounding recipe. I love the idea of greek yogurt and buttermilk together in this dressing.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the potatoes, preheat the oven to 400 degrees.
- In a large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat.
- Arrange potatoes in a single layer on two sheet trays. Cover tightly with aluminum foil and cook in the oven for 15 minutes.
- After 15 minutes, remove the foil and continue to roast the potatoes until they begin to turn golden brown, around 30 minutes more.
- Remove both trays and stir in a teaspoon of garlic into each sheet tray until potatoes are well coated. Place the potatoes back in the oven and cook for another 10 minutes until they are deep golden brown and the garlic is fragrant (but not burnt). Cool to warm.
- For dressing combine all ingredients until well blended.
- Place warm potatoes in a large serving dish and pour enough dressing to coat.
Nutrition Facts : Calories 146.3, Fat 5.3, SaturatedFat 0.8, Cholesterol 0.6, Sodium 762, Carbohydrate 21.7, Fiber 3, Sugar 4.4, Protein 2.6
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