Crispy Rosemary Potatoes with Lemon Herb Dip

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Crispy Rosemary Potatoes with Lemon Herb Dip

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  • Author: Vinessa Rae
  • Total Time: 45 minutes
  • Diet: Vegetarian


My crispy roasted potatoes are the perfect side dish for any meal. Make them for breakfast, lunch, or dinner paired with eggs, chicken, or veggies – it doesn’t matter. You’ll be satisfied.

These little potatoes come together very quickly, have few ingredients, and are easy to save and reheat. And did I mention they are very kid friendly! My toddler refers to these as “french fries” – OK.

Now, let’s talk dip. You can literally put this dip on anything. It’s a great alternative to ranch or tzatziki sauce. This is also made with very few ingredients, including plain greek yogurt, so it’s a little lighter and will store in the fridge nicely for the week.



Roasted Potatoes

  • 1 lb bag of baby potatoes (I used a medley of red, purple and yellow)
  • 1/4 cup extra virgin olive oil
  • 1/2 tbsp kosher salt
  • 1 tsp smoked paprika
  • 1 fresh rosemary spring – stemmed and coarsely chopped

Dipping Sauce

  • 1/2 cup plain greek yogurt
  • 1 tsp kosher salt
  • juice of 1/2 a lemon
  • 1 tbsp honey
  • 1 tbs chopped fresh parsley


  • Quarter potatoes and toss in a large bowl with olive oil, salt, paprika and rosemary.
  • Place on a baking sheet lined with tin foil or parchment paper and roast at 425 for 30 minutes.


  • Place greek yogurt in a bowl and add salt, lemon, honey and parsley.
  • Mix till combined serve with potatoes or store in the fridge in an airtight container for up to a week.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Side Dish
  • Method: Roast
  • Cuisine: American


  • Serving Size: 6

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