Roasted Potatoes with Creamy Cashew Lemon Dill Sauce Roasted Potatoes with Creamy Cashew Lemon Dill Sauce

Roasted Potatoes with Creamy Cashew Lemon Dill Sauce

Comfort food is here to stay and there’s nothing more comforting than these delicious Creamy Cashew Lemon Dill Potatoes.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

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

Preheat the oven to 400°F.

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

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

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

Taste and add more salt pepper if preferred.

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!

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!

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