Ingredients
2 lbs baby (mini yellow) potatoes
3 tbsp olive oil, divided
1/2 tsp salt
1/4 tsp pepper
3/4 cup Greek yogurt
1/2 cup Kewpie or regular mayo
2 tsp Dijon mustard
Juice of 1/2 lemon
1 garlic clove, minced
1/4 cup fresh parsley, chopped
1 dill pickle, finely chopped
1 shallot, finely chopped
Salt & pepper to taste
1–2 scallions, for garnish (optional)
Instructions
Preheat oven to 425°F. Line 1–2 baking sheets with parchment paper.
Boil potatoes in salted water for 7–8 minutes until just fork-tender. Drain and let cool slightly.
Pat dry, place on the baking sheet, and smash each potato to 1/4 inch thick.
Brush with 2 tbsp olive oil, season with salt and pepper, and roast for 45–60 minutes, flipping halfway until crispy and golden.
Meanwhile, whisk yogurt, mayo, mustard, lemon juice, garlic, parsley, 1 tbsp olive oil, pickle, and shallot into a creamy dressing. Chill.
Once potatoes are roasted, let cool 10 minutes, then toss gently with dressing.
Garnish with scallions and reserved crispy bits. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 493 per serving
- Sodium: 658mg per serving
- Fat: 32g per serving
- Carbohydrates: 43g per serving
- Fiber: 5g per serving
- Protein: 9g per serving