You know we love a good potato party around here as made evident here, here, and here. Most Thanksgiving meals feature potatoes roasted, scalloped, or mashed. For a dressed up spin on rosemary roasted potatoes, serve your spuds with this vibrant and delicious green sauce. It offers a lovely contrast to the dark colors that typically appear on the holiday table.
Rosemary Roasted Potatoes with Green Sauce
serves 4 to 6
- 2 pounds, yukon gold potatoes, cut into bite-sized wedges, alternatively you can use baby yukon gold potatoes, if you can find them
- 1/3 cup olive oil
- 2 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons freshly chopped rosemary
- 1 cup loosely packed parsley
- 1 cup loosely packed cilantro
- ½ cup roughly chopped chives
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 teaspoon chili flakes
- Freshly ground black pepper + sea salt
- 1/4 to 1/2 cup extra virgin olive oil
- Preheat oven to 425 degrees. On a parchment-paper lined sheet tray toss potatoes with olive oil, most of the rosemary, salt, and pepper. Roast for 30 to 40 minutes or until crispy, tossing halfway through. Once cooked, transfer to a bowl and finish with remaining rosemary and a pinch more salt.
- While the potatoes roast, combine the parsley, cilantro, chives, mustard, red wine vinegar, chili flakes, salt and pepper in a food processor. With the motor running, drizzle in the olive oil 1/4 cup at a time, blend until smooth. Taste, adjust the seasonings if needed, transfer to a bowl and serve alongside the potatoes.