Crispy Potatoes with Creamy Dill Dressing
Crispy potatoes meet a creamy cucumber dill sauce. This easy, healthy side features roasted gold potatoes over a refreshing Greek yogurt dressing.
Ingredients
- ½ cup plain greek yogurt
- ¼ cup light mayonnaise
- 2 tsp garlic powder
- 1 tbsp lemon juice
- 2 tbsp chopped dill
- 1 tsp dijon mustard
- ½ cup deseeded and finely chopped english cucumber
- 2 tbsp avocado oil
- 1.5 lbs petite gold potatoes
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, stir together the Greek yogurt, mayo, garlic powder, lemon juice, dill, Dijon mustard, and chopped cucumber. Set this aside in the fridge so the flavors can blend.
- Cut the potatoes into bite-sized pieces. Toss them with the avocado oil and a bit of salt.
- Place potatoes on the baking sheet. Roast in the oven at 425°F for 35-40 minutes until they are golden and crispy.
- Spread the dressing in a thick layer on a plate or platter. Pile the hot potatoes right on top and serve immediately.
Nutrition
Calories: 333kcal, Carbohydrates: 45g, Protein: 9g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 5mg, Sodium: 200mg, Potassium: 1067mg, Fiber: 5g, Sugar: 4g, Vitamin A: 59IU, Vitamin C: 47mg, Calcium: 72mg, Iron: 2mg
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