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Roasted Potatoes With Herb Dip Recipe

Roasted Potatoes With Herb Dip Recipe

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizers, Sauces, Dips & Spreads, Starters
Servings 8
Calories 91.7 kcal


  • 250 g / 1/2 lb podded peas
  • A large handful of fresh coriander or parsley leaves, chopped
  • A handful of fresh mint leaves, chopped
  • 6 cloves garlic, chopped
  • 3 tablespoons vinegar
  • 1-2 tablespoons Dijon mustard
  • 1/4 cup olive oil
  • 4 spring onions, very finely chopped
  • A good squeeze of lemon
  • Sea salt and freshly ground pepper
  • #Roasted Potato Wedges#
  • 500g/1lb potatoes
  • Olive oil
  • Sea salt


  • #This tasty replaces ketchup in a sophisticated way. Serve this starter with several other vegetable-based antipasti and enjoy a glass of wine with it. Whenever I prepare starters, I always picture food on the table, friends and family around the table and a good serving of conversation and laughter. I guess this defines the joy of cooking for me.# Cook the peas in salted water until very tender. Drain and rinse to cool quickly. Put the peas, fresh herbs, garlic, vinegar and mustard in food processor.
  • Pulse on and off until well chopped and homogeneous. Then pour the oil in a thin stream into the processor. The dip should have a thick consistency.
  • Add more vinegar if too thick. Squeeze the lemon into the dip. Season with salt and plenty of pepper. Place into a bowl and stir in spring onions.
  • Taste and adjust seasoning if necessary. Cover and refrigerate if prepared ahead of serving time, but bring to room temperature before serving. #Roasted Potato Wedges# Preheat oven 450 °F / 230 °C.
  • Wash and brush the potatoes clean and pat them dry. First halve each unpeeled potato and then cut into wedges.
  • Brush wedges with olive oil and sprinkle with sea salt. Roast in the oven until wedges are browned and tender when pierced with a knife.
  • Serve immediately with the sauce.
Keyword Roasted