This is a fantastic side dish for a family or group dinner! They are a crowd pleaser and pack a ton of flavor. An absolute winner of a recipe from Half Baked Harvest! I love to make these potatoes with lamb or beef when we are having a higher end dinner with guests. They really do remind me of sour cream and onion potato chips. Enjoy!
Ingredients:
1/2 cup olive oil
2 pounds baby Yukon gold potatoes
1 tablespoon salt
2 cups plain Greek yogurt
2 tablespoons fresh chives, chopped
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried dill
3 tablespoons freshly grated Sartori Parmesan cheese
salt and pepper
1/8 cup fresh dill, roughly chopped
Preparation:
1. Bring a pot of water to a boil over medium high heat. Add the salt. Add potatoes and par boil, until tender enough to smash, about 15 minutes. They should be soft enough to stick a fork into. Drain the potatoes and let cool slightly.
2. Preheat the oven to 450 degrees. Grease a large baking sheet.
3. Use a heavy, flat bottomed glass to smash each potato on the baking sheet. Roast the potatoes until golden brown and crispy, about 20-25 minutes.
4. While potatoes are roasting, make the sauces. In a small bowl, mix the Greek yogurt, chives, and a pinch of salt.
5. In a separate small bowl, mix the olive oil, onion powder, garlic powder, dried parsley, dried dill, and Parmesan cheese. Stir to combine. Pour mixture over the potatoes as soon as they come out of the oven.
6. Spread the yogurt chive mixture on the base of a large plate or medium platter. Use a spatula to place potatoes on top of yogurt. Top with fresh dill. Serve warm and enjoy!
Ingredients:
1/2 cup olive oil
2 pounds baby Yukon gold potatoes
1 tablespoon salt
2 cups plain Greek yogurt
2 tablespoons fresh chives, chopped
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried dill
3 tablespoons freshly grated Sartori Parmesan cheese
salt and pepper
1/8 cup fresh dill, roughly chopped
Preparation:
1. Bring a pot of water to a boil over medium high heat. Add the salt. Add potatoes and par boil, until tender enough to smash, about 15 minutes. They should be soft enough to stick a fork into. Drain the potatoes and let cool slightly.
2. Preheat the oven to 450 degrees. Grease a large baking sheet.
3. Use a heavy, flat bottomed glass to smash each potato on the baking sheet. Roast the potatoes until golden brown and crispy, about 20-25 minutes.
4. While potatoes are roasting, make the sauces. In a small bowl, mix the Greek yogurt, chives, and a pinch of salt.
5. In a separate small bowl, mix the olive oil, onion powder, garlic powder, dried parsley, dried dill, and Parmesan cheese. Stir to combine. Pour mixture over the potatoes as soon as they come out of the oven.
6. Spread the yogurt chive mixture on the base of a large plate or medium platter. Use a spatula to place potatoes on top of yogurt. Top with fresh dill. Serve warm and enjoy!