How to Make Herb Roasted Potatoes with Lemony Yogurt Sauce

Savory, citrusy, crispy and creamy, all in one. I’ll show you how to make these Herb Roasted Potatoes with a Lemony Yogurt Sauce!u003cbru003e

Prep Time15

Cook Time30

Total Time45

Course: Sides

Servings: servings

5 red potatoes, quartered
3 tbsp evoo
Salt and pep, to taste (be generous with seasoning, potatoes take a lot of salt)
2 large garlic cloves, slivered
2 large garlic cloves, slivered

1 cup plain Greek yogurt
1 tsp chopped fresh (or dried) herbs of your liking (I used dried Italian seasoning and fresh chopped dill here)
Juice and zest of 1 lemon
Salt and pep, to taste

Preheat your oven to 425 degrees. Spread your quartered potatoes onto a baking sheet and toss them in the remaining potato ingredients (with the exception of the garlic). Once fully coated and seasoned, spread them out as far as possible.
Bake for 10 minutes, then pull them from the oven to flip them before returning them back to the oven for another 10 minutes.
Pull them once more but before flipping them, add your slivered garlic, then flip one last time so that the garlic is also covered in oil and seasoning. Return to the oven for the final 10 minutes. You’ll flip them twice so that you get some really nice crispiness on as many sides as possible while baking!
Now for your yogurt dipping sauce you’ll simply combine and thoroughly mix all ingredients until you’ve come to a smooth sauce.
Plate together with a swoosh of yogurt sauce at the bottom of the plate and potatoes piled on top, or separately for ultimate dipping action.

Please note that the above nutritional information does not include any ingredients listed as optional.

Calories: 451kcal