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Preheat the oven to 400°F. In a large bowl, combine potatoes, oil, wine, salt, pepper and thyme. Toss well to coat.
Arrange potatoes in a single layer on two large rimmed baking sheets.
Cover tightly with aluminum foil and cook 15 minutes. Remove the foil and continue to roast potatoes until golden brown, about 30 minutes more.
Meanwhile, combine buttermilk, yogurt, lemon zest, juice, honey, chives, dill, mint, salt and pepper in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve.
Remove both baking sheets from the oven and toss potatoes with garlic.
Place potatoes back in the oven and cook for another 10 minutes until deep golden brown and garlic is fragrant.