Crispy Roasted Potatoes with Herbed Yogurt Sauce

Description

Crispy Roasted Potatoes with Herbed Yogurt Sauce

Ingredients

For the Potatoes:

1.5 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste
For the Herbed Yogurt Sauce:

1 cup plain Greek yogurt
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tsp lemon juice
Salt and black pepper to taste
For Garnish:

1 tbsp olive oil
1 tbsp capers
Extra fresh dill
Red chili flakes (optional)
Directions

Roast the Potatoes: Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on a baking sheet. Roast for 30-35 minutes, flipping halfway, until golden and crispy.

Make the Sauce: While the potatoes are roasting, whisk together Greek yogurt, dill, parsley, lemon juice, salt, and pepper in a small bowl.

Assemble: Place the crispy roasted potatoes in a serving bowl. Top with the herbed yogurt sauce, drizzle with olive oil, and sprinkle with capers, extra dill, and chili flakes (if desired).

Serve and Enjoy: Serve immediately while the potatoes are warm and crispy. Perfect as a side dish or snack!

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~220 kcal per serving

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Step-by-Step Guide

Follow these detailed instructions for perfect crispy potatoes and a flavorful sauce every time.

1. Prep the Potatoes: After halving the potatoes, pat them completely dry with a kitchen towel. This removes excess starch and moisture, which is the secret to maximum crispiness.
2. Season Generously: In a large bowl, combine the olive oil, garlic powder, paprika, salt, and pepper. Add the dry potatoes and toss vigorously until every surface is evenly coated.
3. Arrange for Crisping: Place the potatoes cut-side down on the baking sheet, ensuring they are not touching. This allows hot air to circulate, creating an all-over crispy crust.
4. Roast Without Disturbance: Roast for 20 minutes before flipping. This initial uninterrupted cooking helps form a deep golden crust on the cut side.
5. Make the Sauce: While roasting, combine all sauce ingredients. For best flavor, let it sit for at least 15 minutes to allow the herbs to infuse the yogurt.
6. Final Assembly: Transfer the hot potatoes to a serving dish. Spoon the cool yogurt sauce over the top, then finish with the garnishes for contrasting textures and flavors.

Serving Suggestions

This versatile dish can be the star of many meals. Serve it as a hearty side with grilled chicken, salmon, or lamb chops. For a vegetarian feast, pair it with a lentil salad and roasted vegetables. It also makes an impressive appetizer or shareable snack at a gathering—simply provide toothpicks for easy eating. The cool, herbed yogurt sauce beautifully complements the warm, crispy potatoes.

How-to Summary

Halve and dry baby potatoes, toss with oil and spices (garlic powder, paprika, salt, pepper), and roast cut-side down at 400°F for 30-35 minutes until crispy. Meanwhile, mix Greek yogurt with fresh dill, parsley, lemon juice, salt, and pepper. Top the hot potatoes with the sauce, a drizzle of olive oil, capers, and extra herbs.

Frequently Asked Questions

Can I use a different type of potato? Yes, Yukon Golds are an excellent alternative. Cut them into 1-inch chunks for similar results. Avoid starchy potatoes like Russets, as they can become mealy.

How do I store and reheat leftovers? Store potatoes and sauce separately in airtight containers in the fridge for up to 3 days. Reheat potatoes in an air fryer or oven at 400°F for 5-10 minutes to restore crispiness. The microwave will make them soggy.

Can I make the sauce ahead of time? Absolutely. The herbed yogurt sauce can be made 1-2 days in advance. The flavors will meld and intensify. Give it a good stir before serving.

What can I substitute for fresh herbs? In a pinch, use 1 teaspoon of dried dill and parsley. Note that the flavor will be more muted, so you may want to add a little extra lemon juice to brighten it up.

My potatoes aren’t getting crispy. What went wrong? The most common culprit is overcrowding the pan. If the potatoes are touching, they steam instead of roast. Use two baking sheets if necessary. Also, ensure your oven is fully preheated.

Common Mistakes to Avoid

• Not Drying the Potatoes: Skipping the step of patting them dry leads to steam and prevents a crispy exterior.
• Overcrowding the Pan: This is the #1 reason for soggy roasted potatoes. Give them space.
• Using Cold Oil: Ensure your olive oil is at room temperature for even coating.
• Neglecting to Flip: Flipping halfway through ensures even browning on all sides.
• Adding Sauce Too Early: Assembling the dish too far in advance will cause the crispy potatoes to soften. Add the cool sauce just before serving.

Conclusion

These Crispy Roasted Potatoes with Herbed Yogurt Sauce masterfully combine simple ingredients and technique for a spectacular result. The contrast between the hot, crunchy potatoes and the cool, tangy sauce creates a truly addictive dish. By following the step-by-step guide and avoiding common pitfalls, you can consistently achieve restaurant-quality results at home. It’s a foolproof recipe that’s sure to become a regular in your rotation for its ease, flavor, and crowd-pleasing appeal.