Sweet sassy if you love potatoes this is your dish! So tasty, velvety inside, crispy outside, and perfectly seasoned with a buttermilk-herb sauce. Oh my, drool just went down my chin. A perfect side dish to any get together or a stand alone meal, give them a try and you will be hooked! Happy days!

Ingredients:
2/3 cup sour cream
1/3 cup buttermilk
2 tablespoons apple cider vinegar
1 medium clove garlic, minced
1 bunch dill, chopped
1 bunch chives, chopped
1/3 cup packed parsley leaves and tender stems, chopped
Kosher salt and freshly ground black pepper
1 1/2 pounds baby potatoes, such as baby red bliss and/or baby Yukon Golds
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon brown sugar
Pinch cayenne pepper
1 tablespoon butter
2 tablespoons oil

Directions:
In a medium bowl, stir together sour cream, buttermilk, vinegar, garlic, and two-thirds each of the dill, chives, and parsley. Season with salt and pepper. Cover and refrigerate until ready to use.

Boil the potatoes in salted water until fork-tender. Drain and pat dry.

In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, oregano, brown sugar, cayenne pepper, and 1/2 teaspoon salt.

Heat butter and canola oil in a medium heavy-bottomed skillet over medium-high heat until foaming. Add potatoes to the skillet and cook, stirring, occasionally, until the skins are lightly browned and crisp, about 4 minutes.

Sprinkle potatoes with the spice mixture and continue to cook, stirring, until the spices begin to blacken, about 2 minutes.

Remove from heat. Season with salt, if necessary.

Garnish with the remaining chopped herbs and serve warm with the buttermilk-herb sauce. Happy Baking!

Kelli B 😊