Potatoes, Kumara and Carrots Roasted in Herb and Garlic Butter with Sour Cream Dressing

Fabulous dish to serve a crowd perfect Recipe by Dish


  • 600g small new potatoes
  • 600g kumara, peeled and cut into 2cm pieces
  • 600g carrots, peeled and cut into 2cm pieces

Herb Butter

  • 50g butter, melted
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 2 tbsp finely chopped rosemary or sage
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • zest of 1 lemon
  • sea salt and ground pepper


  • 1/2 cup sour cream
  • 1/2 cup thick plain yoghurt
  • 1 clove garlic
  • 1 tbsp poppy seeds
  • 1 tbsp chopped flat leaf parsley


  1. Preheat oven to 180ºC
  2. Put the potatoes, kumara and carrots in a large roasting dish.
  3. Combine the herb butter ingredients and tip over the vegetables. Season and toss well to coat. Cover and roast for 30 minutes. Remove the cover and continue cooking until golden brown and tender, stirring occasionally.
  4. Dressing; Whisk the sour cream until smooth then stir in the yoghurt, garlic and the poppy seeds. Season with salt and pepper.
  5. To serve, place the vegetables in a serving bowl and drizzle over a little dressing. Scatter over the flat leaf parsley and serve the remaining dressing separately.

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