Roasted potatoes with herb dip - Canada Agriculture and Food Museum

Ingredients

• 1 1/2 lb (600g) baby potatoes, any variety
• 2 tbsp (30 mL) canola or olive oil
• 1 tbsp (15 mL) garlic and herb seasoning
• Salt and pepper to taste
• ¾ cup (180 mL) plain Greek yogurt
• Juice of half a lemon
• 1 tsp (5 mL) dill pickle juice
• 1 tsp (5 mL) dill weed, fresh or dried
• 1 tsp (5 mL) garlic, minced
• ½ tsp (2.5 mL) garlic powder
• ½ tsp (2.5 mL) onion powder
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) pepper