Preparation

Step 1 out of 7

The cashews will need to be soaked overnight, so do this ahead of time.

Step 2 out of 7

Preheat the oven to 400°F.

Step 3 out of 7

Line a baking sheet with parchment paper and place the potatoes cut side down on the parchment.

Step 4 out of 7

Roast the potatoes for 20 minutes, then flip and roast for an additional 10 minutes until browned and crispy.

Step 5 out of 7

While the potatoes are cooking, make the dill cream sauce. Add the sauce ingredients to a blender and blend until smooth.

Step 6 out of 7

Taste and add more salt pepper if preferred.

Step 7 out of 7

You may heat the sauce in a pan to serve warm over the roasted potatoes before serving or keep the sauce at room temperature and pour over the potatoes once they are done roasting. It’s up to you!