This recipe was created by accident when we needed to serve a quick side dish for a dinner party. We always keep potatoes and the ingredients to make our Garlic Dill Sauce on hand.
The potatoes are roasted to get crispy edges and a tender middle; then, we add the garlic-dill sauce. This roasted potato was a huge hit with the crowd and its history. What’s the best part? This delicious side dish or snack only requires seven pantry staples. We’ll show you exactly how to make it!
How to make Roasted Potato Salsa
Most potato salads consist of boiled potatoes. This one is different! The potatoes are given a beautiful caramelized flavor and a tender texture when they are roasted.
Start by slicing potatoes, then coating them in avocado oil and adding salt and pepper to give it flavor.
The sauce is made while the potatoes are roasting. The base is a creamy, fiber-rich hummus. Lemon juice and garlic add acidity. Fresh or dried dill goes perfectly with both lemon and potatoes.
We add just enough liquid to make the sauce pourable, which is perfect for covering the potatoes. It should not be so watery that the flavors are diluted, or the salad becomes soggy.
You can clean your kitchen and learn more about the origins of Hummus. It is one of our favorite ingredients (ever ).
After the potatoes have browned, become tender, and slightly cooled down, it is time to add the garlic dill sauce.
- Potatoes (half Yukon gold, half sweet potato): 2 1/2 lbs
- 2 Tbsp avocado oil
- Half a teaspoon of each black pepper and sea salt
GARLIC DILL SAUCE
- 1 cup Hummus or store-bought
- Lemon juice – 1-2 Tbsp
- If you need to adjust the amount, use 1 Tbsp of fresh minced dill or 1 tsp of dried dill.
- Three cloves of garlic (minced).
- Add 3 Tbsp of water to thin as needed
- 1 pinch sea salt (optional)
- Preheat oven to 400 F. (204 C). Line a baking tray with parchment paper. (Use additional baking sheets for a large batch).
- Place potatoes on a baking sheet. Sprinkle salt and pepper over the potatoes, then drizzle avocado oil on top. Use clean hands to coat the potatoes evenly.
- Roast potatoes for 30-40 mins or until golden brown.
- Make the sauce while the potatoes are roasting. In a large bowl, combine Hummus with lemon juice, garlic, dill, and dill. Mix well. Add only enough water to make it pourable but still thick.
- Add more garlic to give it a zing. Lemon juice will add acidity. Dill will intensify the herb flavor. You may need to add salt depending on the type of Hummus that you are using.
- After 5-10 minutes, remove the potatoes from the heat and allow them to cool. Add the roasted potatoes and gently combine with the garlic-dill sauce once they have cooled. Garnish with fresh dill or other herbs. Enjoy immediately, while slightly warm, or at room temperature.
- Keep leftovers in the fridge for three days. It’s not freezer-friendly.