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If the idea of dipping crisp and creamy roasted potatoes into a dipping sauce floats your boat, then come sit next to me! I happen to think it’s the best thing to happen to a mini-roasted potato since salt and olive oil. In this recipe, roasted baby potatoes are served with a creamy green flecked herby sauce.
The boys love all of this roasting and dipping, with dips like Creamy Cilantro Sauce and Sriracha Mayo. I usually have small potatoes on hand, so these appetizers are just a quick thought away. They also make a great side dish, especially if the sauce complements the main course as well. Go for something simple like Baked Chicken Thighs, Baked Salmon, or a pan seared Rib-Eye Steak.
Table of Contents
Roasted Potatoes with Arugula-Basil Dipping Sauce: These are so easy to make (puree the sauce while the potatoes roast) and make a fun appetizer or side dish.
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Roasted Potatoes with Arugula-Basil Dipping Sauce Ingredients
- Baby potatoes – These tiny potatoes are a perfect size to cook quickly and get super creamy when roasted.
- Olive oil – Helps the potatoes get nice and crispy in the oven.
For the Herb Dipping Sauce:
- Arugula – The vegetal spiciness of this lettuce flavors the dipping sauce.
- Scallions – This green allium is milder than other types of onions but also adds a nice green color to the dip.
- Fresh basil – Adds fragrance and a delicious summery flavor to the sauce.
- Sour cream and mayo – It’s up to you whether to use low-fat or full-fat sour cream and mayo( (I like full-fat). Both will work.
- Fresh lemon juice – Cuts through the creaminess of the sauce with its delightful acidity.
- Worcestershire sauce – This hard-to-pronounce sauce adds depth and flavor.
Recipe Variations
- If you don’t have scallions, use any kind of onion, about ½ cup chopped.
- Try 2 tablespoons fresh oregano leaves instead of basil.
- Use lime juice instead of lemon.
Other sauces that could be happily sidling up to a platter of these potatoes:
And, by the way, this sauce is a knockout on the burger of your choice, from beef to turkey to salmon to pork.
How to Cook Roasted Potatoes with Arugula-Basil Dipping Sauce
- Preheat the oven to 425 degrees.
- Roast the potatoes: Toss the potatoes with the olive oil and season with salt. Spread the potatoes out on the baking sheet and roast for 20 to 25 minutes, until golden brown and tender. Cool slightly.
- Make the sauce: Puree the arugula, scallions, and basil in a food processor or blender. Combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, if using, then stir in the herb mixture.
- Serve: Transfer to a small serving bowl and serve with the potatoes for dipping.
FAQs
Two elements help to make roasted potatoes super crispy: first, the temperature of your oven. I roast my potatoes in a super hot 425-degree oven to make sure they crisp up. Second, I coat the potatoes with oil before roasting, which helps make the surface crispy.
Slightly less starchy new potatoes are my favorite for roasting. You can cut regular red or white potatoes into cubes or use baby new potatoes as I do here. Their small size, high moisture content, and low level of starch make for the perfect little morsels which are crispy on the outside and creamy on the inside every time.
I use olive oil with my roasted potatoes. The oil helps the potatoes crisp up more than they do with butter, and the rich flavor of the olive oil helps to season the potatoes. You can use other oils, and if you order them in a restaurant, you may even find them made with duck fat or other specialty fats, but olive oil is my favorite oil for roasting at home.
What to Serve With Roasted Potatoes with Arugula Dipping Sauce
Steak au Poivre
Provencal Fish Stew
Baked Chicken Legs with Herbs and Lemon
More Roasted Potato Recipes
- Best Parmesan Roasted Potatoes
- Herb Roasted Fingerling Potatoes
- Simple Butter Roasted Sweet Potatoes
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Roasted Potatoes with Arugula-Basil Dipping Sauce
Ingredients
For the Roasted Potatoes
- 2 pounds baby potatoes (halved)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
For the Herb Dipping Sauce
- 3 cups arugula
- 3 scallions (trimmed and roughly chopped; white and green parts)
- ½ cup fresh basil leaves
- Kosher salt and freshly ground pepper (to taste)
- ½ cup mayonnaise
- ¾ cup sour cream
- 2 teaspoons fresh lemon juice
- ½ teaspoon Worcestershire sauce (optional)
Instructions
- Preheat the oven to 425 F. Place the potatoes on a rimmed baking sheet and drizzle over the olive oil. Toss to coat, then spread the potatoes out on the baking sheet and bake for 20 to 25 minutes, until golden brown and tender. Cool slightly.
- While the potatoes are roasting, make the dipping sauce. Place the arugula, scallions, basil, and salt and pepper in a food processor or blender and pulse to chop, then run the machine to chop finely.
- In a medium bowl, combine the mayonnaise, sour cream, lemon juice, and Worcestershire sauce, if using. Turn the herb mixture into the bowl and stir well to combine. Transfer to a small serving bowl and serve with the potatoes for dipping.
Notes
- If you don’t have scallions, use any kind of onion, about ½ cup chopped.
- Try 2 tablespoons fresh oregano leaves instead of the basil
- Use lime juice instead of lemon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
