Small Recipe

Small Plate — Roasted Garlic & Herb Baby Potatoes with Lemon Yogurt

1. 1

   Preheat and prepare potatoes

   Preheat the oven to 425°F (220°C). Wash the baby potatoes thoroughly and pat dry. If any potatoes are significantly larger than the others, halve them so pieces are roughly the same size for even roasting.

2. 2

   Season potatoes

   In a mixing bowl, combine 2 tbs extra-virgin olive oil, 2 tsp minced garlic, 1 tsp chopped rosemary, 1 tsp chopped thyme, 3 tsp sea salt and 1 tsp freshly ground black pepper. Add the potatoes and toss until each potato is evenly coated with oil and herbs.

3. 3

   Roast

   Spread the seasoned potatoes in a single layer on a rimmed baking sheet. Roast in the preheated oven for 25–35 minutes, shaking the pan or stirring once halfway through, until potatoes are golden brown and tender when pierced with a fork.

4. 4

   Make lemon yogurt

   While potatoes roast, make the lemon yogurt: in a small bowl combine 1 cup plain Greek yogurt, 2 tbs fresh lemon juice, 1 tsp lemon zest, and 1 tbsp thinly sliced chives. Stir until smooth. Taste and add up to 1 tsp smoked paprika for a warm, smoky note if using, and adjust salt to taste (about 1/4 tsp if needed).

5. 5

   Finish and serve

   When potatoes are done, remove from oven and let rest 2 minutes. Transfer potatoes to a serving bowl or plate, spoon the lemon yogurt alongside or dollop on top, and garnish with an additional pinch of chopped chives and a light grind of black pepper. Serve warm as a small plate for 2–3 people.