Roasted Potatoes with Arugula-Basil Dipping Sauce / Mia / Katie Workman /
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Roasted Potatoes with Arugula-Basil Dipping Sauce

The herbiest-freshest-greenest dipping sauce yet for my roasted baby potato obsession.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 10 People
Calories: 207kcal
Author: Katie Workman


For the Roasted Potatoes

  • 2 pounds baby potatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon coarse 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


  • 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.


Calories: 207kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 328mg | Potassium: 442mg | Fiber: 2g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg