Crispy Roasted Potatoes w/ Brooklyn Delhi Mayo {RECIPE}

Crispy Roasted Potatoes w/ Brooklyn Delhi Mayo {RECIPE}


Mackenzie Smith Kelley made the crispiest roasted potatoes with a delicious mayo dip featuring our Curry Mustard and Guntur Sannam Hot Sauce.⠀

Crispy Roasted Potatoes w/ Brooklyn Delhi Mayo


2 pounds potatoes, red or Yukon
1/2 cup olive oil
Fresh mint and dill, minced
Salt and pepper, to taste
1 cup lebne or thick yogurt
⅓ cup Brooklyn Delhi Curry Mustard (Available on Amazon or a store near you)
Brooklyn Delhi Guntur Sannam Hot Sauce (Available on Amazon or a store near you)


Preheat the oven to 400º F and line a baking sheet with foil. Place potatoes in a large pot with cold water and a hearty amount of salt. Bring to a boil over high heat and cook until potatoes are tender, about 10 minutes after the water is boiling. Drain and let the potatoes rest for about 10 minutes to dry and cool slightly.

In a large bowl, add the olive oil. On a cutting board, smash each potato one at a time. Put the potatoes in the bowl with oil, season generously with salt and pepper, then toss together combine. Spread the potatoes and oil out on the prepared sheet pan and roast for at least 30 minutes, or until crispy on both sides.

While the potatoes are roasting, whisk together the lebne and Curry Mustard. Drip on generous amounts of Guntur Sannam Hot Sauce. Sprinkle the yogurt with some of the mint and dill. Once potatoes are fork tender, remove from the oven, sprinkle with the remaining fresh herbs and serve hot!

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