Roasted Potato Appetizer with Green Goddess Dip
A gorgeous appetizer that is full on flavor! Perfectly roasted potatoes, crispy green onions and caramelized asparagus go perfectly dipped in the green goddess dressing.
Ingredients
- 1 1.5 lb. bag of Little Potato Company Baby Boomers, larger potatoes halved
- One bunch of asparagus
- One bunch of scallions
- Olive oil
- Avocado oil
- Kosher salt and freshly ground pepper
- Grape tomatoes for garnish
Green Goddess Dip
- 1/2 cup parsley rough chopped
- 2 anchovy fillets
- 2 tsp. garlic minced
- 2 Tbsp. taragon minced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 Tbsp. fresh lemon juice
- 3-4 Tbsp. half and half 10% cream
- Salt and pepper to taste
Instructions
- Mix the green goddess ingredients together in a blender adding in 3-4 Tbsp. of cream at the end to desired thickness. Place in a serving bowl and refrigerate until ready to serve.
- Preheat oven to 425F.
- Toss potatoes onto a rimmed baking sheet and toss with olive oil and salt and pepper to taste. Place in the oven and bake for 10 min.
- Place scallions and asparagus on another rimmed baking sheet and toss with avocado oil (or olive oil) and salt and pepper to taste. After the potatoes have cooked for 10 min. add the asparagus and scallions. Let bake for 20 min. or until crispy and caramelized. Toss potatoes after 20 min. of baking time to evenly roast.
- Serve the vegetables hot or room temperature with the green goddess dip. Garnish with cherry tomato halves if desired.
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