The Basil Chive Sauce is actually a dressing recipe that I adapted while I was making a crab salad (which was epic by the way) with my old and much missed roommate Amy. Neither of us are super into Mayo and the recipe called for 1/3 cup of that in addition to the plain yogurt they called for. I decided we would use more garlic, less (no) vinegar, Greek yogurt, and a tablespoon or so of sour cream. I figured that would magically equal up to Mayonnaise despite the fact that I knew it wouldn't. The taste of the dressing that we made was so bright and refreshing and delicious that I knew it would have other uses besides the dressing for that fabulous crab salad. Now I use it for everything from a sweet potato fry dipping sauce to a regular salad dressing. I had actually made the potatoes as a side dish that night and when Amy suggested we dip the potatoes in the left over dressing I needed no further coaxing. The result was phenomenal and so I share them here with you.
Today's Cast of Characters:
What to Do:First, preheat your oven to 350. The potatoes take a bit to roast so you want the oven good and ready by the time you are finished with the rest so that you can get a head start on the dish.
Pulse a few times to combine. When the sauce is a green color and there are no clumps of garlic floating about, your sauce is ready to share. It also keeps in an airtight container in the fridge for about a week.
After about 50 minutes and two stirs, your potatoes should be roasted perfectly. You can tell they are going to be good when they are fork tender and golden brown. Serve up your potatoes in a bowl with the Basil Chive sauce on the side.
|Roasted Potatoes and Basil Chive Sauce|
1 package Baby Red Potatoes
Basil Chive Sauce:
1 6 oz container of Plain Greek Yogurt
1 tbsp Sour Cream
1/2 tablespoon fresh Lemon Juice
1/4 cup chopped fresh Chives
1/8 to 1/4 cup chopped fresh Basil
1 clove of Garlic
a splash of Fish Sauce or 3 Anchovies chopped
1/8 tsp Salt
Freshly Ground Pepper
Jenny's Roasted Potatoes:
1. Preheat oven to 350 degrees.
2.Wash the potatoes and chop them into quarters or halves if small.
3. Put them in a bowl and drizzle in some olive oil. Mix to combine until all potatoes are evenly coated.
4. Pour onto an ungreased cookie sheet. Season to taste with spices. If you go too light the potatoes wont taste like much so try to at least see some seasonings on the potatoes.
5. Pop them in the oven and bake for 50 minutes stirring twice. Potatoes are done when they are fork tender and golden brown.
Basil Chive Sauce:
1. Place all ingredients into a food processor.
2. Pulse to combine. The sauce is ready when it is a greenish color and there are no large bits of garlic floating around.
3. Serve as a sauce or dressing. Enjoy!