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Roasted New Potatoes with Pumpkinseed Cilantro Dip

Crank the oven and make a quick meal, while the potatoes roast you can blend up a satisfying, whole foods dip.
Course Main Course
Keyword Pumpkinseed Cilantro Dip
Servings 2 as a meal, 4 as an appetizer
Author Robin Asbell



  • 1 pound new potatoes halved
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon turmeric
  • salt


  • 3/4 cup pepitas hulled, plus more for garnish
  • 1 cup cilantro packed
  • 2 cloves garlic peeled
  • 2 large jalapenos seeded
  • 1/2 cup non-dairy cream cheese
  • 1/4 cup mayonnaise your fave
  • 1/2 teaspoon salt


  • Preheat the oven to 400 F. Place the halved potatoes on a sheet pan and drizzle with oil. Sprinkle on the spiced and a big pinch of salt. Toss to coat and roast for about 20 minutes, until tender when pierced with a paring knife. Take out and keep warm.
  • For dip, toast the pumpkinseeds in a small skillet. Place over medium-high heat and swirl until the seeds start to toast and pop. Dump into the food processor and let cool. Add the cilantro, garlic and jalapenos and process until finely ground. Scrape down and process again to make a paste. Add the cream cheese, mayo and salt and process to mix. Scrape out into a bowl. Makes about a cup.
    Serve hot potatoes with dipping sauce.