Cajun Roasted Potatoes with Creole Dipping Sauce

By lorik

Ingredients

• Dipping Sauce:
• 2 Tbsps olive oil
• 11/2 teaspoons each dried oregano, dried thyme, garlic powder, and paprika
• 1 tsp. kosher salt
• 3/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 1/2 lb. red-skinned potatoes, cut into wedges
• Whisk together 1/2 cup sour cream, 1/8 cup minced scallions, 1 Tbsp. each Creole mustard and minced fresh parsley, 2 tsp. distilled white vinegar, 1/2 tsp. honey, and 1/8 tsp. cayenne; season with salt and black pepper.
• Per serving: 71 cal; 5g total fat (4g sat); 20mg chol; 123mg sodium; 2g carb; 0g fiber; 1g protein

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 450°. Place baking sheet in oven.

Whisk together oil, oregano, thyme, garlic powder, paprika, salt, black pepper, and cayenne; toss with potatoes. Arrange potatoes on prepared baking sheet in single layer. Roast potatoes until fork-tender, 35 minutes, flipping halfway through; season with salt. Serve potatoes with Creole Dipping Sauce.

Per serving: 192 cal; 7g total fat (1g sat); 0mg chol; 512mg sodium; 29g carb; 4g fiber; 4g protein