Side
Parmesan-Roasted Potatoes with Yogurt Dip
50 minServes 4Nutri-Score C€
C
50 min
50 minParmesan-Roasted Potatoes with Yogurt Dip
what you need
Ingredients
potatoes (boiled, halved)Produce800 g
olive oilPantry40 ml
Parmesan cheese (finely grated)Dairy60 g
Greek yogurtDairy150 g
parsley (chopped (dried or fresh))Produce5 g
lemon juice (freshly squeezed)Produce15 ml
garlic (grated or crushed)Produce2 pieces
saltSpices4 g
black pepper (ground)Spices1 g
per serving
Nutrition
244kcal
- Carbs
- 36 g
- Proteins
- 7 g
- Fat
- 8 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Grater
step by step
Method
- Step 1
Prepare the potatoes
- Boil the potatoes until tender, then drain and let them cool slightly.
- Halve or lightly crush them so the edges catch the seasoning.
- Step 2
Coat and roast
- Toss the potatoes with olive oil, grated Parmesan, salt and pepper.
- Spread them on a baking tray in a single layer.
- Roast until golden and crispy.
- Step 3
Make the yogurt dip
- Mix the Greek yogurt with lemon juice, crushed garlic and chopped parsley.
- Season with salt and pepper to taste.
- Step 4
Serve
- Sprinkle the hot potatoes with a little extra Parmesan and parsley.
- Serve with the yogurt dip.