Crispy Golden Potatoes (Print Version)

# Ingredients:

→ Potatoes

01 - About 3 pounds of Yukon gold potatoes, chopped into chunks roughly 2 inches each
02 - A few tablespoons of olive oil (around 3)
03 - A pinch of garlic powder (about ½ teaspoon)
04 - Season with kosher salt and freshly ground black pepper to your liking

→ Dressing

05 - 1/2 cup each sour cream and mayonnaise
06 - 1 tablespoon Dijon mustard
07 - Juice of 1 fresh lemon (about 1 tablespoon)
08 - 1/4 cup scallions, finely chopped (save 1 tablespoon for garnishing)
09 - 2 tablespoons chopped fresh dill, saving 1 tablespoon for topping
10 - 2 tablespoons fresh parsley, finely chopped, with 1 tablespoon set aside for garnish
11 - Add salt and black pepper a little at a time, to your preference

# Instructions:

01 - Grab a big stockpot, fill it with cold water, and throw in the potato pieces along with a spoonful of salt. Heat it on high until it bubbles, then turn it down to medium-high. Cook until soft enough to poke with a fork—should take around 12-16 minutes. Drain really well in a colander when done.
02 - Preheat the oven to 400°F (200°C) and line a baking tray with foil for easy cleaning later. Put the drained potatoes in a big bowl, mix them up with olive oil, garlic powder, salt, and pepper, and make sure they’re evenly coated.
03 - Spread those seasoned potatoes out on the foil-lined baking sheet, keeping them well-spaced. Bake them until they’re super crispy and golden brown—it’ll take about 30 minutes. If you’re up for it, flip them about halfway through to help them brown evenly.
04 - While the potatoes are baking, mix up the dressing. In a bowl, blend the sour cream and mayo together. Stir in most of the chopped scallions, half the dill, half the parsley, the mustard, and lemon juice. Season with salt and pepper, then give it a quick taste to check the flavors.
05 - Hold off on mixing the dressing with the potatoes until you’re about to serve. This way, you’ll keep that amazing crunch on the potatoes while balancing it with the creamy dressing.
06 - Move the dressed salad to a serving dish and sprinkle the leftover herbs and scallions over the top. Dig in right away while the potatoes are still nice and crisp.

# Notes:

01 - Dry the potatoes completely after boiling to get them as crispy as possible when roasted.
02 - Toss the dressing with the roasted potatoes just before serving to keep the best texture.
03 - Store the potatoes and dressing separately if making ahead, adding the dressing only when you're ready to serve.

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