Do you guys have that urge to cook a solid meal on Sundays? Like, a stick to your ribs, starchy, midwestern type meal? I can’t get over it. I don’t know what it is. But chances are you’ll never see me serving a main course salad or light dish on that savored last-day-of-the-weekend. It just doesn’t feel right.
Not that a Sunday meal needs to be labor intensive; it certainly does not. But it has to involve some level of comfort or indulgence. And in the summer, these potatoes often hit that mark paired with a perfectly grilled steak and a nice green salad. Easy enough to not spend all day in the kitchen, yet comforting enough to fit the Sunday meal bill.
Theres no fancy tricks to this recipe and no special ingredients. It’s as simple as it gets yet it yields stand-out results. Perfectly seasoned, fabulously crisp potatoes with dreamy centers.
And bleu cheese dip to dunk away. A combo made for my Sunday-Loving Heart.
I hope you had a great weekend and are starting your week off well. I’ve got lot’s of yummy stuff to share with you guys this week..cant wait! xo
Crispy Roasted Potatoes with Bleu Cheese Dip
notes: if you would prefer to use regular sized yukon gold you can…you just may not get the exact same results, although they will still be tasty…just be sure they are cut into about 2 inch pieces
For the Potatoes:
3 Tablespoons Sunflower Oil-or any high heat cooking oil
2 Pounds Baby Yukon Gold Potatoes, halved
1 Teaspoon Smoked Paprika (sweet would work too)
1 Teaspoon Chili Powder
1 Teaspoon Kosher Salt
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1/4 Teaspoon Black Pepper
For the Bleu Cheese Dip:
1/3 Cup Full Fat Greek Yogurt
1/3 Cup Mayonaise
2/3 Cup Crumbled Bleu Cheese
2 Teaspoons Apple Cider Vinegar
1 Tablespoon Chopped Fresh Parsley
Kosher Salt + Black Pepper, to taste
For the Potatoes:
Preheat oven to 450. Place potatoes in a bowl, drizzle with oil and sprinkle with paprika, chili powder, salt, onion powder, garlic powder and pepper; toss to coat. Place on an even layer on a baking sheet, cut side down. Place in the oven and roast for 15 minutes. After 15 minutes give the potatoes a stir and continue roasting until potatoes are crisp and cooked through; about 15 additional minutes, stirring occasionally.
For the Bleu Cheese Dip
Place all ingredients in a medium bowl and whisk until combined; season with salt and pepper to taste.
Serve the potatoes with a side of bleu cheese dip. Serves 4-6 as a side.
8 thoughts on “Crispy Roasted Potatoes with Bleu Cheese Dip”
Reblogged this on Recipe Dreams.
This sounds amazing, definitely going to give this a try!
They look delicious! I do the same thing on Sundays, even when Hubby works. 🙂
Hi sis These potatoes are so similar to the ones we make. Just curious about u not putting salt in with the potatoes seasoning??
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You had me at the word “crispy”. We’ve been getting baby Yukon golds in our csa box. Now I know what to do with them.
I could eat those potatoes and bleu cheese dip right off the screen! Yum!
These look terrific.