These potatoes are crispy, full of flavor, and easy to make. This recipe is the perfect side dish to bring to a Christmas family dinner or any other occasion. The yogurt dip is simple and quick to make, yet it still nicely compliments the potatoes. It is great on it's own but even better with the dip!
Ingredients:
10-15 small potatoes, peeled
3 tsp each: dry parsley, dry basil, nutritional yeast, cumin
salt and pepper to taste
2-3 tbsp neutral oil
yogurt dip:
150g plain unsweetened soy yogurt
1 tbsp fresh lemon juice
2 tsp each: basil, parsley
Instructions:
Peel and cook the potatoes in salted water, until they are fork-tender. Make sure to not overcook the potatoes, if they're too soft they will fall apart.
In a small mixing b0wl, combine the seasonings and neutral oil.
Once the potatoes are cooked, drain the water and place them on a parchment lined baking sheet. Using a mug, push each potato down a bit with the bottom of the mug, be careful to not mash them too much though. They shouldn't be too flat!
Bruh both sides of the potatoes with the oil and seasoning mix.
Bake for 30-40 minutes, flipping them halfway through so they get golden brown and crispy on both sides.
In the meantime, prepare the yogurt dip. In a small bowl mix together the plant-based yogurt, lemon juice, and the herbs! Place the dip in the fridge until you are ready to serve.
Serve warm and enjoy!
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a review below!
Comments