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Ingredients
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2 pounds baby potatoes (mini yellow potatoes)
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3 tablespoons olive oil, divided
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1⁄2 teaspoon salt
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1⁄4 teaspoon pepper
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3⁄4 cup Greek yogurt
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1⁄2 cup kewpie mayonnaise (or regular mayo)
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2 teaspoons Dijon mustard
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1⁄2 lemon, juiced
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1 garlic clove, minced
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1⁄4 cup fresh parsley, chopped
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salt and pepper, to taste
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1 dill pickle, finely chopped
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1 shallot, finely chopped
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1-2 scallions for garnish, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).
- Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
- Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom of a glass.
- Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.
- To continue reading, scroll down and click Next👇👇
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