Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce

By MooK

Ingredients

• 2/3 cup sour cream
• 1/3 cup buttermilk
• 2 tablespoons distilled white or apple cider vinegar
• 1 medium clove garlic, minced
• 1 bunch dill, chopped
• 1 bunch chives, chopped
• 1/3 cup packed parsley leaves and tender stems, chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds baby waxy potatoes, such as baby red bliss and/or baby Yukon Golds
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon brown sugar
• Pinch cayenne pepper
• 1 tablespoon unsalted butter
• 2 tablespoons canola or vegetable oil

Preparation

Step 1

In a medium bowl, stir together sour cream, buttermilk, vinegar, garlic, and two-thirds each of the dill, chives, and parsley. Season with salt and pepper. Cover and refrigerate until ready to use.

Boil the potatoes in salted water until fork-tender. Drain and pat dry.

In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, oregano, brown sugar, cayenne pepper, and 1/2 teaspoon salt.

Heat butter and canola oil in a medium heavy-bottomed skillet over medium-high heat until foaming. Add potatoes to the skillet and cook, stirring, occasionally, until the skins are lightly browned and crisp, about 4 minutes. Sprinkle potatoes with the spice mixture and continue to cook, stirring, until the spices begin to blacken, about 2 minutes. Remove from heat. Season with salt, if necessary.

Garnish with the remaining chopped herbs and serve warm with the buttermilk-herb sauce.