These guys are given a simple roast and then tossed in a herbed and lemony yogurt mixture for a warm, ooeey, gooey bite.
2lbs small potatoes, quartered
2 tablespoons olive oil
Salt and pepper
1 cup plain, non fat Greek yogurt
Juice of 1/2 a lemon
2 tablespoons minced parsley
2 tablespoons minced chives
Preheat oven to 400 degrees. Place quartered potatoes on a lined cookie sheet. Toss in olive oil, salt and pepper. Roast for one hour, or until potatoes are tender.
In a small bowl, combine yogurt, lemon juice and herbs. Toss warm potatoes in yogurt mixture. Serve immediately.