Crispy Rosemary Potatoes with Lemon Herb Dip

My crispy roasted potatoes are the perfect side dish for any meal. Make them for breakfast, lunch or dinner paired with eggs, chicken or veggies - doesn't matter you'll be satisfied.

These little potatoes come together very quickly, have few ingredients, are easy to save and reheat well. And did I mention they are very kid friendly! My toddler refers to these as "french fries" - fine by me.

Now, let's talk dip. You can literally put this dip on anything. This is also made with very few ingredients including plain greek yogurt so its a little lighter and this will store in the fridge nicely for the week. Its a great alternative to ranch or taziki sauce.


Roasted Potatoes

1 lb bag of baby potatoes (I used a medley of red, purple and yellow)

1/4 cup extra virgin olive oil

1/2 tbsp kosher salt

1 tsp smoked paprika

1 fresh rosemary spring - stemmed and coarsely chopped

Dipping Sauce

1/2 cup plain greek yogurt

1 tsp kosher salt

juice of 1/2 a lemon

1 tbsp honey

1 tbs chopped fresh parsley


Quarter potatoes and toss in a large bowl with olive oil, salt, paprika and rosemary. Place on a baking sheet lined with tin foil or parchment paper and roast at 425 for 30 minutes.


Place greek yogurt in a bowl and add salt, lemon, honey and parsley. Mix till combined serve with potatoes or store in the fridge in an airtight container for up to a week.

Let me know if you try this recipe. Tag me on IG @vinessarae - love to see what you guys are making. xo V

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