Greek Yogurt Potatoes
Serves 1
Directions
- 1Wash and pat dry Yukon gold potatoes.
- 2Add to a large mixing bowl along with olive oil and Greek yogurt and toss till potatoes are well coated.
- 3Season with Shawarma seasoning and Vegeta then add garlic and Parmesan cheese and toss again.
- 4Add the yogurt potatoes to an air fryer and spread out evenly into one layer.
- 5Top with a little bit more Shawarma seasoning and Parmesan cheese then air fry for 25 minutes at 375° until the potatoes are fully cooked.
- 6Whisk ingredients together to combine to make Yogurt horseradish dipping sauce.
- 7Store in the fridge for up to two weeks.
Ingredients
- 2 lbs mini Yukon gold potatoes
- 2 tbsp olive oil
- 0.5 cup plain Greek yogurt
- 2 tsp Shawarma seasoning
- 2 tsp vegeta
- 2 tbsp minced garlic
- 3 tbsp grated Parmesan
- Balsamic glaze
- Grated Parmesan cheese
- chopped rosemary and thyme
- 0.75 cup plain Greek yogurt
- 2 tbsp prepared, horseradish
- 1 tbsp olive oil
- 2 tbsp capers with juice
- 1 tbsp chopped rosemary, and thyme
- 1 tbsp hot sauce
- 1 tsp Shawarma seasoning
- to Taste Salt and pepper
Equipment
large mixing bowlair fryer
Tips
- Yogurt and cheese actually make the potatoes crispy on the outside
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