Tuesday, April 9, 2013

Yogurt Herb Potatoes

Sometimes you just want some good 'ole meat and potatoes. But mashed or baked can get so ho hum. And I can do without the fat of oodles of sour cream and butter. I knew herbs would be delightful, but how could I get them to envelope the starchy spuds? Greek yogurt once again proves its versatility.

These guys are given a simple roast and then tossed in a herbed and lemony yogurt mixture for a warm, ooeey, gooey bite.

Yogurt Herb Potatoes
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.

1 comment:

  1. Yum Yum Yum. These looks so yummy and I'm always looking for new ways to eat a spud...I have a mustard/olive oil potato salad recipe I'll have to get to you!


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