Ingredients

2-3 lbs Fingerling potatoes and/or sweet potatoes, parboiled and halved lengthwise*

3 tbsp butter

4 tbsp olive oil

3 tbsp honey

3 tbsp sriracha**

2 tsp minced garlic

8 oz Bellwether Farms crème fraiche

1 small lemon, juiced

1 small lime, juiced

2 tbsp coarse ground Dijon mustard

Pure horseradish, to taste (optional)

3-5 tbsp chopped chives, depending on preference

Salt & pepper

Instructions

1. Preheat oven to 425 degrees and spray baking sheet with nonstick spray.
2. In a medium bowl, combine butter, olive oil, honey, sriracha, and minced garlic. Microwave for ~45 seconds, until melted. 
3. Arrange potatoes on the baking sheet into a single layer. Evenly drizzle the melted butter mixture over the potatoes.
4. Bake for ~25-35 minutes, tossing occasionally. Potatoes should be golden and crisp at the edges.
5.  While the potatoes bake, combine the crème fraiche, lemon juice, lime juice, Dijon mustard, horseradish, and chives. Season with salt & pepper to taste,
6.  Remove potatoes from oven, top with crème fraiche sauce, and serve. Voilà!  

* Create whatever potato mix you prefer! If using sweet potatoes, I suggest cubing in to bite-size chunks. 

** Adjust as desired: no harm in more or less sriracha here.