Herb Roasted Carola Potatoes with Roasted Onion, Garlic & Bacon Dip 

Herb Roasted Carola Potatoes with Roasted Onion, Garlic & Bacon DipPotatoes2 1/2 lbs. Carola potatoes, scrubbed and cut into wedges3 Tbsp. olive oil2 tsp. kosher salt1 Tbsp. Herbes de ProvenceDip1 medium onion, coarsely chopped6 cloves garlic, cleaned and coarsely chopped1 Tbsp. olive oil1/4 tsp. kosher salt1 cup sour cream1/4 cup mayonnaise1/2 tsp kosher salt1/4 tsp. coarse ground fresh black pepper1/2 tsp. lemon juice2 Tbsp. fresh parsley leaves4 strips fully cooked bacon, crumbledChopped chivesLine a baking sheet with aluminum foil and set aside.Preheat oven to 425°.Place potato wedges in a large bowl and cover with hot tap water. Soak potatoes for 10 minutes. Meanwhile prepare onions and garlic for roasting.On a piece of aluminum foil place chopped onion and garlic. Drizzle with 1 Tbsp. olive oil and sprinkle with 1/4 tsp. salt. Fold foil and wrap.Drain potatoes and dry off with paper towels. Place potatoes onto prepared baking sheet. Drizzle with 3 Tbsp. olive oil and sprinkle with salt and herbs. Toss to coat evenly.Roast potatoes and onion/garlic for 25 minutes until potatoes are golden brown.Remove the onion/garlic from the foil and place in the bowl of a food processor. Allow to cool for 5 minutes.Place remaining dip ingredients (sour cream through parsley) into the food processor and process until smooth. Stir in crumbled bacon reserving some for garnish. Place dip into a serving bowl and garnish with remaining bacon crumbles and chives. Serve with hot potatoes.Recipe Courtesy: Cathy Speronis