Best Buttermilk Roasted Potatoes Recipes

ROASTED SWEET POTATOES AND BUTTERMILK

Roasted Sweet Potatoes and Buttermilk image

Rich, tangy buttermilk lends a savory note to the candied-like flavor of roasted sweet potatoes.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 6

Ingredients

4 small sweet potatoes (about 1 pound), scrubbed and cut into wedges
1 tablespoon extra-virgin olive oil
Coarse salt
1/4 cup low-fat buttermilk
1/4 cup mayonnaise
2 tablespoons chopped fresh dill, plus more for sprinkling

Steps:

Preheat oven to 425 degrees. Toss wedges with olive oil and season with salt; roast until tender, about 20 minutes. For the dip, whisk together buttermilk, mayonnaise and dill; season with salt. Sprinkle with more dill before serving.

BUTTERMILK ROASTED POTATOES

Buttermilk Roasted Potatoes image

Make and share this Buttermilk Roasted Potatoes recipe from Food.com.

Provided by Bev I Am

Categories Potato

Time 1h

Yield 6 cups

Number Of Ingredients 6

Ingredients

6 -7 cups yukon gold potatoes, pototes peeled and cut into large chunks (2 1/4 lb)
2 tablespoons olive oil
1 1/2 cups buttermilk, warmed
2 tablespoons unsalted butter
1 tablespoon minced chives
salt and pepper

Steps:

Prepare potatoes for roasting by peeling and cutting into large chunks.
Toss with oil.
Place in 425°F oven on lowest rack for best browning.
Roast for 40-45 minutes, turning at least once.
Mash potatoes in large bowl, leaving them slightly chunky.
Stir in buttermilk, butter, and chives.
Season with salt and pepper.

ROASTED POTATOES WITH BUTTERMILK-YOGURT HERB SAUCE

Roasted Potatoes with Buttermilk-Yogurt Herb Sauce image

This recipe calls for fingerling potatoes -- it really make a nice presentation if you use varied colors of the potatoes. I'm sure you can use other cubed potatoes as well, but I have not tried that option. Cook time is approximate as it depends upon your oven. Watch them carefully to prevent burning

Provided by Daily Inspiration S @DailyInspiration

Categories Potatoes

Number Of Ingredients 19

Ingredients

GARLIC-ROASTED POTATOES
2 pound(s) fingerling potatoes, cut into 1 inch chunks
3 tablespoon(s) olive oil, extra virgin
1/4 cup(s) white wine
2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
1 tablespoon(s) fresh thyme leaves, minced
2 teaspoon(s) fresh garlic, finely minced
BUTTERMILK-YOGURT DRESSING
1/2 cup(s) buttermilk
1/4 cup(s) greek yogurt
1 tablespoon(s) fresh lemon zest
1 tablespoon(s) fresh lemon juice
1 tablespoon(s) honey
1 tablespoon(s) fresh chives, minced
1 tablespoon(s) fresh dill, minced
1 tablespoon(s) fresh mint, minced
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. In a large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat.
Arrange potatoes in a single layer on two sheet trays. Cover tightly with foil and cook for 15 minutes. After 15 minutes, remove the foil and continue to roast potatoes until they begin to turn golden brown, around 30 minutes more.
Remove both trays and stir in a teaspoon of garlic into each sheet tray until potatoes are well coated. Place the potatoes back into the oven and cook for an additional 10 minutes until they are deep golden brown and the garlic is fragrant (be careful not to burn). Remove potatoes and cool potatoes to warm
For dressing, combine all ingredients until well blended. Place warm potatoes in a large serving dish and pour enough dressing over them to coat.

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