3poundssmall red potatoesdiced into bite size 1/2" pieces
2-3tablespoonsolive oil
kosher salt
fresh cracked pepper
dried garlic
dried thyme
dried rosemary
Dressing:
scant 1/2 cup sour cream
scant 1/2 cup mayonaise
1-2tablespoonslemon juiceadjust this according to taste
1/4cupfresh parsley
1/4cupfresh chives
3tablespoonsfresh basil
Instructions
Preheat oven to 450 degrees. Place the diced potatoes in a large bowl and toss with olive oil. Generously sprinkle with salt, pepper, garlic, thyme, rosemary. Toss to coat and then spread the potatoes across an oiled baking sheet. Bake for 30-40 minutes, turning with a spatula after 20 minutes. Bake until tender and slightly crispy on the outside. Let the potatoes cool completely.
Combine all the dressing ingredients in a small bowl and whisk well. Place the potatoes in a large bowl and pour the dressing on top of them. Toss gently to coat the potatoes thoroughly. Chill in the refrigerator for at least an hour. Garnish with additional parsley or basil before serving.