Ingredients
• 1 ½ lbs baby potatoes, halved
• 2 tbsp olive oil or avocado oil
• 4 cloves garlic, minced (plus 1 clove for sauce)
• ½ cup plain Greek yogurt
• 2 tbsp grated parmesan or nutritional yeast
• 1 tbsp fresh lemon juice + 1 tsp zest
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives or dill, chopped
• ½ tsp garlic powder, salt & black pepper
• Pinch of red pepper flakes (optional)
• Optional: 1 tsp Dijon mustard for extra depth
Instructions
• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Toss halved potatoes with olive oil, minced garlic, garlic powder, salt, and pepper until evenly coated.
• Spread in a single layer on the baking sheet; roast 20-25 mins, flipping halfway, until golden and crispy.
• While potatoes roast, whisk Greek yogurt, remaining minced garlic, lemon juice, lemon zest, parmesan, and Dijon (if using) until smooth and creamy.
• Remove potatoes from oven; let cool 2 minutes, then gently toss with the creamy garlic sauce until well coated.
• Garnish with fresh parsley, chives, and red pepper flakes; serve warm as a perfect side or light main with a protein of choice!
• Toss halved potatoes with olive oil, minced garlic, garlic powder, salt, and pepper until evenly coated.
• Spread in a single layer on the baking sheet; roast 20-25 mins, flipping halfway, until golden and crispy.
• While potatoes roast, whisk Greek yogurt, remaining minced garlic, lemon juice, lemon zest, parmesan, and Dijon (if using) until smooth and creamy.
• Remove potatoes from oven; let cool 2 minutes, then gently toss with the creamy garlic sauce until well coated.
• Garnish with fresh parsley, chives, and red pepper flakes; serve warm as a perfect side or light main with a protein of choice!
PREP TIME & NUTRITION :
Prep Time : 10 mins, Cook Time : 25 mins, Total Time : 35 mins, Servings : 4, Calories : 185, Net Carbs: 26g, Fats: 7g, Protein: 8g
Prep Time : 10 mins, Cook Time : 25 mins, Total Time : 35 mins, Servings : 4, Calories : 185, Net Carbs: 26g, Fats: 7g, Protein: 8g