Roasted Herbed Potatoes with Poppy Seed Dipping Sauce
Prep time
Cook time
Total time
Recipe type: Side/Snack
Cuisine: American
Yield: 4 servings
For the potatoes
  • 2 pounds mixed multi-colored potatoes and sweet potatoes
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons chopped fresh rosemary leaves (or any herbs of your choice)
For the sauce
  • 3 tablespoons mayonnaise
  • ⅓ cup buttermilk
  • 1 tablespoon honey
  • 1 tablespoon yellow mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 2 teaspoons poppy seeds
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
For the potatoes
  1. Scrub or peel potatoes, cut into thick wedges.
  2. Mix potatoes with the oil, salt, pepper, and rosemary.
  3. Spread on a baking sheet in a single layer.
  4. Roast in a 375°F convection oven for 45 minutes, flipping potatoes once halfway through roasting time (see note below).
For the sauce
  1. Mix all ingredients in a bowl, and whisk until smooth.
If using a regular oven setting, roast potatoes at 400°F for up to 1 hour.
Recipe by Fiesta Friday at