Roasted Potatoes with Scallion Cream and Lemon Zest

Serves 6-8
Prep Time 15 min
Cook Time 30-40 min

Ingredients

• 2 lbs baby potatoes (Yukon Gold or red work great)

• Olive oil

• Salt & pepper

• 1 bunch local scallions, finely chopped (separate white/light green and dark green tops)

• ½ cup sour cream or crème fraîche

• Zest of 1 lemon

• 1 tsp lemon juice

• Optional: 1 small garlic clove, grated

• Fresh herbs like parsley or dill for garnish

Instructions

1. Roast the potatoes:
   Preheat oven to 425°F. Halve the baby potatoes and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes, flipping once, until golden and crisp.

2. Make the scallion cream:
   In a small pan, sauté the white and light green parts of the scallions in a bit of olive oil for 2-3 minutes until soft and fragrant. Let cool slightly.

   In a bowl, stir together sour cream, sautéed scallions, lemon zest, lemon juice, and optional garlic. Season with salt and pepper to taste.

3. Assemble the dish:
   Spread the scallion cream on a serving platter or bowl. Top with roasted potatoes, then scatter the dark green scallion tops and herbs over the top.