Roasted Potatoes with Maple Fig Sauce

Roasted Potatoes with Maple Fig Sauce

Crisp-edged, tender roasted potatoes paired with a creamy maple fig sauce offer a delightful sweet-savory contrast, perfect for weeknight dinners and gatherings.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the Roasted Potatoes

1 lb red potatoes, washed and quartered Use evenly sized potatoes for even cooking.
2 tbsp olive oil Pat potatoes dry before tossing.
to taste Sel de Cuisine seasoning (or any seasoning) Adjust according to preference.

For the Maple Fig Sauce

3 tbsp mayonnaise (made with olive oil) Substitute with vegan mayonnaise if desired.
1/3 cup sour cream Use plant-based sour cream for a vegan option.
2 tbsp maple syrup Balances the sweetness.
2 tbsp brown sugar Can substitute with coconut sugar for depth.
2 tbsp fig preserves Provides concentrated fruitiness.

Method

Preparation

Preheat the oven to 425°F.
In a large bowl, drizzle the quartered potatoes with olive oil and sprinkle with seasoning to taste.
Place the potatoes on a greased baking sheet or roasting pan.

Roasting

Bake the potatoes for about 15-20 minutes.
Check the doneness of the potatoes and adjust heat and seasoning as needed.
Roast the potatoes for another 10-15 minutes if necessary.

Maple Fig Sauce

In a bowl, mix the mayonnaise, sour cream, maple syrup, brown sugar, and fig preserves.
Stir the sauce until well combined.
Refrigerate the sauce until ready to use.

Serving

Serve the potatoes hot with the maple fig sauce on the side.
You can spoon the sauce over the potatoes or put it in a small bowl for dipping.

Notes

For best results, serve the sauce chilled and potatoes hot. Use a light white wine or sparkling water as a drink pairing. Garnish with parsley or thyme for freshness.