- Level
- easy
- Prep Time
- 5 mins
- Total Time
- 40 mins
- Serves
- 6
Ingredients
- Potatoes
- 3 lbs
- Yukon gold potatoes
- 1.36 kg
- â…“ cup
- Compliments Extra-Virgin Olive Oil
- 80 mL
- 5
- cloves garlic, minced
- 2 ½ tsp
- smoked paprika
- 12.5 mL
- 1 ½ tsp
- kosher salt
- 7.5 mL
- ¾ tsp
- Compliments Crushed Red Pepper
- 3.75 mL
- ½ tsp
- Compliments Ground Ginger
- 2.5 mL
- 2
- lemon wedges
- 3 tbsp
- chopped parsley
- 15 mL
- Sour Cream & Garlic Sauce
- 1 cup
- sour cream
- 2
- garlic cloves, minced
- 1 tsp
- salt
- ½ tsp
- pepper
- 2 tsp
- Worcestershire sauce
Directions
Step 1
Preheat oven to 190°C (375°F).
Step 2
Cut potatoes in half or quarters and place in a large bowl. Drizzle olive oil over top, add garlic and toss to coat.
Step 3
In a small bowl, combine smoked paprika, salt, hot pepper flakes, and ginger. Sprinkle over potatoes, tossing to coat. Spread out on a baking sheet and roast until browned, and crispy, flipping every 15 minutes for a total of 35-40 minutes.
Step 4
In a bowl mix together sour cream, garlic cloves, Worcestershire sauce, and salt and pepper.
Step 5
Add sauce to serving platter. Place potatoes on top with a squeeze of lemon juice overtop, tossing. Sprinkle with parsley.
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