DIPPING SAUCE FOR ROASTED POTATOES RECIPES

Name: Crispiest-Ever Roasted Potatoes with Jalapeno Dipping Sauce
Prep time: 10 min
Cook time: 55 min
Yield: 6
Ingredients: 8 c. of water; 2 tbsp. of plus 1 tsp. kosher salt; 0.5 tsp. of Hy-Vee baking soda; 1 (1.5-lb.) pkg. Hy-Vee Smart Bite baby blonde potatoes; 0 Duck fat cooking spray; 1 tbsp. of fresh thyme; 2 tsp. of Hy-Vee dried parsley flakes; 2 tsp. of Hy-Vee dried rosemary leaves; 1 tsp. of Hy-Vee ground black pepper; 0.25 c. of Hy-Vee bottled mild sliced jalapenos; 1 c. of Hy-Vee mayonnaise; 0.25 c. of Hy-Vee ketchup; 2 tbsp. of bottled minced garlic; 0.5 tsp. of Hy-Vee chili powder; 0.5 tsp. of kosher salt; 0.25 tsp. of liquid smoke

CRISPIEST-EVER ROASTED POTATOES WITH JALAPENO DIPPING SAUCE

Crispiest-Ever Roasted Potatoes with Jalapeno Dipping Sauce image

We promise it's true—these are the crispiest-ever roasted potatoes! Dip them in the jalapeño sauce for added flavor.

Provided by Hy-Vee Seasons Magazine

Prep Time 10 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 16

Ingredients

8 c. of water
2 tbsp. of plus 1 tsp. kosher salt
0.5 tsp. of Hy-Vee baking soda
1 (1.5-lb.) pkg. Hy-Vee Smart Bite baby blonde potatoes
0 Duck fat cooking spray
1 tbsp. of fresh thyme
2 tsp. of Hy-Vee dried parsley flakes
2 tsp. of Hy-Vee dried rosemary leaves
1 tsp. of Hy-Vee ground black pepper
0.25 c. of Hy-Vee bottled mild sliced jalapenos
1 c. of Hy-Vee mayonnaise
0.25 c. of Hy-Vee ketchup
2 tbsp. of bottled minced garlic
0.5 tsp. of Hy-Vee chili powder
0.5 tsp. of kosher salt
0.25 tsp. of liquid smoke

Steps:

1.
For Potato Wedges: Bring water to a boil in 4-quart saucepan. Stir in 2 tablespoons salt and baking soda. Add quartered potatoes. Preheat oven to 450 degrees. Cover and cook 8 to 10 minutes or just until tender; drain.
2.
Transfer potatoes to a foil-lined large rimmed baking pan. Generously spray with cooking spray. Sprinkle with thyme, parsley, rosemary, 1 teaspoon salt, and pepper; toss to coat stir.
3.
Roast in oven for 28 to 32 minutes or until crispy, stirring halfway through. Garnish with fresh thyme leaves, if desired.
4.
Meanwhile, make Jalapeno Dipping Sauce: Drain jalapeños, reserving 1 tablespoon liquid. Combine jalapeños and reserved liquid, mayonnaise, ketchup, garlic, chili powder, salt, and liquid smoke in 2-cup glass measuring cup. Using the S-blade attachment on an immersion blender, blend until mixture is smooth. Cover; chill 30 minutes before serving. Refrigerate up to 5 days.

Nutrition Facts : Calories 370, FatContent 29g, SaturatedFatContent 5g, TransFatContent 0g, CholesterolContent 25mg, SodiumContent 820mg, CarbohydrateContent 23g, FiberContent 8g, SugarContent 2g, ProteinContent 2g

CAJUN ROASTED POTATOES WITH CREOLE DIPPING SAUCE — LET'S ...

Cajun Roasted Potatoes with Creole Dipping Sauce — Let's ... image

Potato wedges are coated in a mixture of Cajun spices, then dipped in a creamy Creole-style dipping sauce in this spicy side dish everyone will love!

Provided by Danelle

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
3 pounds potatoes, cut into wedges
1/2 cup mayonaisse
1/2 cup sour cream
2 tablespoons ketchup
2 tablespoons minced fresh parsley
1 tablespoon vinegar
1 teaspoon sugar
1/4 teaspoon cayenne pepper
Salt and pepper, to taste

Steps:

Preheat oven to 450 degrees. Lightly grease two large baking sheets.
Whisk together oil and spices. In a large bowl, toss potato wedges in oil and seasoning mixture to coat well.
Arrange potatoes on prepared pans in a single layer. Roast potatoes for 30-35 minutes (or until tender), flipping potatoes and rotating pans halfway through baking. Season with additional salt, if needed.
While potatoes roast, whisk together ingredients for dipping sauce in a medium bowl. Serve with potatoes.

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