Roasted Red Skin Potatoes with Garlic Herb Sauce
These roasted red skin potatoes are parboiled before roasting for irresistibly crispy edges and creamy centers. Seasoned with garlic and smoked paprika then served with a tangy garlic herb sauce, they're an easy potato side dish that's perfect for weeknight dinners.
Servings: 4
Calories: 307kcal
Ingredients
- 1.5 pounds baby red potatoes halved (or quartered if large)
- 3 Tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Garlic Herb Sauce
- 3 Tablespoons mayonnaise
- 1 clove garlic finely grated
- 1 Tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 Tablespoon fresh parsley minced
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- 2 teaspoons warm water
Instructions
- Preheat the oven to 425°F (218°C).
- See below for the non-parboil method. Add the potatoes to a pot of cold, salted water. Bring to a boil, then cook for 6–8 minutes, until just fork-tender. Drain well and let them dry for 1–2 minutes.
- Shake the potatoes in the colander to lightly rough up the edges (this makes them crispier). Toss the potatoes with olive oil and spices. Spread them cut-side down on a sheet pan (don’t overcrowd). Roast for 20–25 minutes, flipping once halfway through, until golden and crisp.
- Transfer the hot potatoes to a serving dish. Drizzle the sauce over the top or serve it on the side for dipping.
Garlic Herb Sauce
- Whisk all the sauce ingredients together until smooth. Add a splash of warm water if needed to reach a pourable consistency.
- Let the sauce sit for 5–10 minutes to allow the garlic flavor to mellow.
Notes
- Par-boiling the potatoes results in a crispier potato with a creamier interior. You can skip the boil and roast the raw potatoes for 40 to 45 minutes.
- Store in an air-tight container in the fridge for up to 4 days.
- Reheat in the oven or air fryer at 400°F to bring back crispiness (microwaving will soften them).
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