Herb Roasted Carola Potatoes with Roasted Onion, Garlic & Bacon Dip

Potatoes
2 1/2 lbs. Carola potatoes, scrubbed and cut into wedges
3 Tbsp. olive oil
2 tsp. kosher salt
1 Tbsp. Herbes de Provence

Dip
1 medium onion, coarsely chopped
6 cloves garlic, cleaned and coarsely chopped
1 Tbsp. olive oil
1/4 tsp. kosher salt
1 cup sour cream
1/4 cup mayonnaise
1/2 tsp kosher salt
1/4 tsp. coarse ground fresh black pepper
1/2 tsp. lemon juice
2 Tbsp. fresh parsley leaves

4 strips fully cooked bacon, crumbled
Chopped chives

Line a baking sheet with aluminum foil and set aside.

Preheat oven to 425°.

Place potato wedges in a large bowl and cover with hot tap water. Soak potatoes for 10 minutes. Meanwhile prepare onions and garlic for roasting.

On a piece of aluminum foil place chopped onion and garlic. Drizzle with 1 Tbsp. olive oil and sprinkle with 1/4 tsp. salt. Fold foil and wrap.

Drain potatoes and dry off with paper towels. Place potatoes onto prepared baking sheet. Drizzle with 3 Tbsp. olive oil and sprinkle with salt and herbs. Toss to coat evenly.

Roast potatoes and onion/garlic for 25 minutes until potatoes are golden brown.

Remove the onion/garlic from the foil and place in the bowl of a food processor. Allow to cool for 5 minutes.

Place remaining dip ingredients (sour cream through parsley) into the food processor and process until smooth. Stir in crumbled bacon reserving some for garnish. Place dip into a serving bowl and garnish with remaining bacon crumbles and chives. Serve with hot potatoes.

Recipe Courtesy: Cathy Speronis

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