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Roasted Potatoes with Herb Yogurt Sauce

Serves 4
  1. Potatoes
  2. 2 lb mini potatoes, halved 1 kg
  3. 2 tbsp canola oil 30 mL
  4. 1 tsp salt 5 mL
  5. 1⁄2 tsp black pepper 2 mL
  6. Sauce
  7. 1 cup plain Greek yogurt 250 mL
  8. 1⁄4 cup chopped fresh herbs such as dill, 60 mL
  9. parsley, green onions, cilantro
  10. 1 tbsp extra virgin olive oil 15 mL
  11. 2 tsp grated lemon zest 10 mL
  12. 2 garlic cloves, minced 2
  1. Potatoes: Preheat oven to 450°F (230°C). Set aside two rimmed baking sheets. In a large bowl, combine potatoes, oil, salt and pepper; toss to coat evenly. Divide potatoes onto baking sheets, spreading in a single layer. Bake 25 to 30 minutes, until potatoes are tender and crisp on the outside.
  2. Sauce: Meanwhile, in a medium bowl, combine yogurt, herbs, olive oil, lemon zest and garlic. Season to taste with salt and pepper. Serve potatoes warm with the herb sauce. Serves 4 to 5.
  1. Tip: The yogurt sauce can be made a day ahead. Cover and refrigerate until ready to use.
  2. Tip: Feel free to use a combination of several fresh herbs.
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