Crispy potatoes with herby yogurt sauce
Serves 1
Directions
- 1Preheat oven to 475°F and line a baking sheet with parchment paper.
- 2Add halved baby gold potatoes to the baking sheet and spray with olive oil cooking spray.
- 3Season potatoes with seasoned salt, garlic powder, onion powder, dried rosemary, and Italian seasoning.
- 4Bake in the oven until crispy.
- 5In a bowl, combine plain nonfat Greek yogurt, light mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and ranch seasoning. Mix to combine.
- 6Add chopped fresh parsley, chopped fresh dill, and diced red onion to the sauce and mix.
- 7Broil the potatoes for 2-3 minutes at the end for extra crispiness.
- 8Spread the sauce on a plate and top with the crispy potatoes. Garnish with feta cheese if desired.
Ingredients
- 1 bag baby gold potatoes, halved
- olive oil cooking spray
- seasoned salt
- garlic powder
- onion powder
- dried rosemary
- italian seasoning
- plain nonfat greek yogurt
- light mayonnaise
- dijon mustard
- lemon juice
- minced garlic
- salt
- ranch seasoning
- fresh parsley, chopped
- fresh dill, chopped
- red onion, diced
- feta cheese (optional)
Equipment
baking sheetparchment papermixing bowlmixing spoonchef's knifecutting board
Tips
- Broil the potatoes for 2-3 minutes at the end of the baking time for extra crispiness.
- The creator suggests adding chopped pickles to the sauce, though they forgot to do so in the video.
- You can add chili oil crisp on top of the sauce.
