Ingredients
Scale
- 2 pounds baby potatoes (mini yellow potatoes)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Greek yogurt
- 1/2 cup kewpie mayonnaise or regular mayo
- 2 teaspoons 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
- 1–2 scallions for garnish, optional
Instructions
- Preheat your oven to 425°F (220°C).
- Boil the baby potatoes in salted water for about 7–8 minutes until fork-tender.
- Drain and cool the potatoes slightly before smashing them to about 1/4 inch thick.
- Brush with olive oil and season with salt and pepper before roasting for 45–60 minutes or until golden brown.
- While the potatoes roast, mix Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, dill pickle, and shallot in a bowl.
- Once the potatoes are roasted and cooled slightly, combine them with the dressing until well-coated.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg