Categories: Sides
Ingredients
- 4 medium russet potatoes, scrubbed
- 3 bay leaves
- 1 sprig fresh rosemary
- 3 tbsp. clarified butter, melted
- 3 tbsp. grapeseed oil
- 1 medium sweet onion, thickly sliced
- 1/2 tsp salt, divided
- 1/4 tsp black pepper, divided
- Sauce:
- 1 cup packed fresh parsley
- 1/2 cup chopped fresh chives
- 3 tbsp. chopped fresh dill
- 2 tbsp. prepared horseradish
- 1 garlic clove
- 1/2 tsp salt
- 2/3 cup sour cream
- 2/3 cup yogurt
- 2 tsp lemon zest
- 2 tbsp. lemon juice
- 1 tsp ground toasted coriander seeds
- 1/8 tsp sugar
- Pinch of cayenne pepper
Directions
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Combine potatoes, bay leaves and rosemary in a large pot and cover with 3 inches of water. Bring to a simmer over high heat. Reduce heat to medium-low, partially cover and simmer until the potatoes are just tender, 30-40 minutes. Drain (discard the bay leaves and rosemary) and let the potatoes stand until cool enough to handle, about 15 minutes.
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Position a rack in lower third of oven; preheat to 450.
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Combine butter and oil in a small bowl. Pour half onto a large rimmed baking sheet. Add onion and toss to coat. Halve the potatoes lengthwise and place them cut-side down on the baking sheet. Smash the potatoes gently with the bottom of a jar. Brush with the remaining butter mixture and sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
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Roast the vegetables until browned on the bottom, 25-30 minutes. Turn over and season with 1/4 tsp salt and the remaining 1/8 tsp pepper. Roast until dark golden brown, 15-20 minutes more.
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Meanwhile, to prepare sauce: Combine parsley, chives, dill, horseradish, garlic and salt in a food processor. Process until finely chopped. Add sour cream, yogurt, lemon zest, lemon juice, coriander, sugar, and cayenne; pulse until smooth.
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Serve the potatoes with the sauce.