Boistfort Valley Farm
Community Supported Recipe Box

Garlic-Roasted Potatoes with Buttermilk Dressing

for potatoes

  • 2 pounds mixed fingerling potatoes, cut into 1-inch chunks
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup white wine
  • 2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon minced fresh thyme leaves
  • 2 teaspoons finely minced garlic (1 clove)

for buttermilk dressing

  • 1/2 cup buttermilk
  • 1/4 cup Greek (thickened) yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon zest
  • 1 tablespoon honey
  • 1 tablespoon minced chives
  • 1 tablespoon minced dill
  • 1 tablespoon minced mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


dish: side
season: summer, fall

For the potatoes, preheat the oven to 400°F. In a large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat.

Arrange the potatoes in a single layer on two sheet trays. Cover tightly with aluminum foil and cook the potatoes in the oven for 15 minutes. After 15 minutes, remove the foil and continue to roast the potatoes until they begin to turn golden brown, around 30 minutes more.

Remove both trays from the oven and stir a teaspoon of minced garlic into each sheet tray until the potatoes are well coated. Place the potatoes back in the oven and cook for another 10 minutes until they are deep golden brown and the garlic is fragrant (but not burnt).

Meanwhile, for the dressing, combine all ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve.

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