Roasted Fingerling Potatoes over Greek Yogurt
These fingerling potatoes are roasted to crispy perfection, infused with the warm, earthy flavor of cumin, and then served over a creamy yogurt base that adds a cool, tangy contrast. Finished with a sprinkle of fresh dill, this dish is perfect as a side or a light meal, offering a delightful balance of textures and tastes.
Ingredients
- 3 cups fingerling potatoes halved
- 3 tsp cumin
- 1 tsp cayenne pepper
- 2 tsp sea salt
- 1 tsp ground black pepper
- 2 tsp ground oregano
- ¼ cup olive oil
- 1 cup plain greek yogurt
- ½ tbsp garlic powder
- 1 tsp paprika
- 2 tbsp dill chopped
Instructions
- Preheat the oven to 450 degrees.
- In a large bowl, whisk together the ¼ cup olive oil, 3 tsp cumin, 1 tsp cayenne pepper, 2 tsp sea salt, 1 tsp ground black pepper, and 2 tsp ground oregano.3 tsp cumin, 1 tsp cayenne pepper, 2 tsp sea salt, 1 tsp ground black pepper, ¼ cup olive oil, 2 tsp ground oregano
- Add the 3 cups fingerling potatoes and toss in the seasoned olive oil until fully coated.3 cups fingerling potatoes
- Pour the potatoes onto a baking sheet and make sure they are all facing cut side down. Pour the remaining olive oil in the bowl over the potatoes.
- Place the pan on the bottom rack of the oven and bake for 30 minutes until the bottom side of the potatoes are golden brown and crispy.
- In another bowl, whisk together the 1 cup plain greek yogurt and ½ tbsp garlic powder.1 cup plain greek yogurt, ½ tbsp garlic powder
- Spread the yogurt into an even layer onto a serving platter.
- Pour the potatoes over the yogurt and dust with 1 tsp paprika and sprinkle with 2 tbsp dill.1 tsp paprika, 2 tbsp dill