Roast Potatoes with Paprika and Dill Cream


  • 2 lbs potatoes
  • ½ C sour cream
  • ¼ C milk
  • ½ tsp smoked paprika
  • 1/8 tsp cayenne
  • ¼ C olive oil
  • 1 bu dill
  1. Heat oven to 400F
  2. Scrub and cut the potatoes into wedges
  3. Toss the wedges with a healthy glug of olive oil and several pinches of salt
  4. Roast until the potatoes are tender on the inside and crispy on the outside
  5. While roasting, finely chop the dill
  6. Heat the olive oil until smoking and then remove from the heat
  7. Add the paprika and cayenne and briefly fry
  8. Whisk the paprika oil into the sour cream
  9. Add the milk, dill, and a pinch of salt
  10. Taste and adjust the seasoning as desired
  11. Remove the potatoes and transfer to a serving platter
  12. Drizzle with the paprika cream and serve