Dip ’n Potatoes
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
15minutes
Cook Time: 
25-30minutes
Dip ’n Potatoes
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
15minutes
Cook Time: 
25-30minutes
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Ingredients
1 lb Yukon Gold potatoes (scrubbed, approx. 3 medium)
 
1 lb sweet potatoes (scrubbed, approx. 2)
 
1 tbsp Windsor® Coarse Sea Salt (for cooking water)
 
2 tbsp olive oil
 
1/2 tsp Windsor® Kosher Salt
 
1/2 tsp Windsor® Black Peppercorns (freshly ground)
 
Dipping Sauce:
1 tbsp olive oil
 
1/2 cup onion cooking (finely chopped)
 
1 tsp Windsor® Roasted Garlic with Sea Salt (freshly ground)
 
1 tsp paprika
 
1 tsp hot sauce (or to taste)
 
1/4 cup light mayonnaise
 
1/4 cup light sour cream
 
1 tbsp fresh parsley (minced)
 

 

Preparation
  1. Heat oven to 425°F (215°C)
  2. Cut potatoes into cubes, approx. 1 inch (2.5 cm) and cook potatoes in salted water for 10 minutes.
  3. Drain well, and allow to dry out briefly by leaving lid off.
  4. Toss with olive oil and transfer to shallow roasting pan.
  5. Roast 25-30 minutes, stirring every 10 minutes or until tender and evenly browned.
  6. Sprinkle with Windsor® Kosher Salt and ground Windsor® Black Peppercorns. Serve with dipping sauce.
Dip:
  1. Heat olive oil in small frypan over medium heat.
  2. Sauté onions 5 minutes or until softened and just starting to brown.
  3. Stir in ground Windsor® Roasted Garlic with Sea Salt, paprika, and hot sauce. Cool.
  4. Stir mayonnaise and sour cream into onion mixture. Sprinkle with parsley.

Servings: Makes 6 servings. Dip: Makes 3/4 cup (175 mL)

Tip: Partially boiling the potatoes before roasting makes the potatoes very soft and moist inside, but with a crisp browned surface.

Ingredients
1 lb Yukon Gold potatoes (scrubbed, approx. 3 medium)
 
1 lb sweet potatoes (scrubbed, approx. 2)
 
1 tbsp Windsor® Coarse Sea Salt (for cooking water)
 
2 tbsp olive oil
 
1/2 tsp Windsor® Kosher Salt
 
1/2 tsp Windsor® Black Peppercorns (freshly ground)
 
Dipping Sauce:
1 tbsp olive oil
 
1/2 cup onion cooking (finely chopped)
 
1 tsp Windsor® Roasted Garlic with Sea Salt (freshly ground)
 
1 tsp paprika
 
1 tsp hot sauce (or to taste)
 
1/4 cup light mayonnaise
 
1/4 cup light sour cream
 
1 tbsp fresh parsley (minced)
 

 

Preparation
  1. Heat oven to 425°F (215°C)
  2. Cut potatoes into cubes, approx. 1 inch (2.5 cm) and cook potatoes in salted water for 10 minutes.
  3. Drain well, and allow to dry out briefly by leaving lid off.
  4. Toss with olive oil and transfer to shallow roasting pan.
  5. Roast 25-30 minutes, stirring every 10 minutes or until tender and evenly browned.
  6. Sprinkle with Windsor® Kosher Salt and ground Windsor® Black Peppercorns. Serve with dipping sauce.
Dip:
  1. Heat olive oil in small frypan over medium heat.
  2. Sauté onions 5 minutes or until softened and just starting to brown.
  3. Stir in ground Windsor® Roasted Garlic with Sea Salt, paprika, and hot sauce. Cool.
  4. Stir mayonnaise and sour cream into onion mixture. Sprinkle with parsley.

Servings: Makes 6 servings. Dip: Makes 3/4 cup (175 mL)

Tip: Partially boiling the potatoes before roasting makes the potatoes very soft and moist inside, but with a crisp browned surface.