Prep Time: 10 minutes
Baking Time: 25 - 30 minutes
1 lb (454 g) Yukon Gold potatoes, scrubbed (approx. 3 medium)
1 lb (454 g) sweet potatoes, scrubbed (approx. 2)
1 Tbsp (15 mL) Windsor® Coarse Sea Salt (for cooking water)
2 Tbsp (30 mL) olive oil
1/2 tsp (2 mL) each Windsor® Kosher Salt and ground Black Peppercorns (Grinder)
1 Tbsp (15 mL) olive oil
1/2 cup (125 mL) finely chopped cooking onion
1 tsp (5 mL) ground Windsor® Roasted Garlic with Sea Salt (Grinder)
1 tsp (5 mL) paprika
1 tsp (5 mL) hot sauce (or to taste)
1/4 cup (50 mL) light mayonnaise
1/4 cup (50 mL) light sour cream
1 Tbsp (15 mL) minced fresh parsley
Heat oven to 425° F (215° C)
Cut potatoes into cubes, approx. 1-inch (2.2 cm). Cook potatoes in salted water for 10 minutes. Drain well, and allow to dry out briefly by leaving lid off.
Toss with olive oil and transfer to shallow roasting pan.
Roast 25 – 30 minutes, stirring every 10 minutes or until tender and evenly browned. Sprinkle with Kosher Salt and ground Black Peppercorns. Serve with dipping sauce.
Heat olive oil in small frypan over medium heat. Sauté onions 5 minutes or until softened and just starting to brown. Stir in Roasted Garlic Sea Salt, paprika, and hot sauce. Cool.
Stir mayonnaise and sour cream into onion mixture. Sprinkle with parsley.
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.