Active Time:15 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:55 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1½poundspetite multicolored potatoes, halved(about5cups)3tablespoonsextra-virgin olive oil, divided2teaspoonscornstarch¼teaspoononion powder⅛teaspoongarlic powder1headgarlic½teaspoonsalt, divided¾cupwhole-milk plain strained (Greek-style) yogurt⅓cupgrated Parmesan cheese1teaspoonanchovy paste¾teaspoonlower-sodium Worcestershire sauce½teaspoonDijon mustard¼teaspoonground pepper2teaspoonsfinely chopped fresh flat-leaf parsley2teaspoonsthinly sliced fresh chives1teaspoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
1½poundspetite multicolored potatoes, halved(about5cups)
3tablespoonsextra-virgin olive oil, divided
2teaspoonscornstarch
¼teaspoononion powder
⅛teaspoongarlic powder
1headgarlic
½teaspoonsalt, divided
¾cupwhole-milk plain strained (Greek-style) yogurt
⅓cupgrated Parmesan cheese
1teaspoonanchovy paste
¾teaspoonlower-sodium Worcestershire sauce
½teaspoonDijon mustard
¼teaspoonground pepper
2teaspoonsfinely chopped fresh flat-leaf parsley
2teaspoonsthinly sliced fresh chives
1teaspoonlemon juice
Directions
Preheat oven to 450°F.
Toss 1½ pounds halved potatoes with 2 tablespoons oil, 2 teaspoons cornstarch, ¼ teaspoon onion powder and ⅛ teaspoon garlic powder in a large bowl until evenly coated. Arrange the potatoes cut-side down along the outer edges of a large rimmed baking sheet. Peel and discard papery outer layers of garlic head; slice ½ inch off the top of the head. Place on a piece of foil large enough to enclose the head. Drizzle with the remaining 1 tablespoon oil; seal the foil securely. Place the packet in the center of the baking sheet. Roast, stirring once, until the potatoes are crispy and golden brown, 35 to 45 minutes. Remove from the oven and carefully open the garlic packet. Sprinkle the potatoes with ¼ teaspoon salt; toss and let rest on the baking sheet for 5 minutes.
Meanwhile, whisk ¾ cup yogurt, ⅓ cup Parmesan, 1 teaspoon anchovy paste, ¾ teaspoon Worcestershire, ½ teaspoon mustard, ¼ teaspoon pepper and the remaining ¼ teaspoon salt in a medium bowl until blended. Cover and refrigerate until ready to use.
Squeeze the roasted garlic cloves out of their skins (discard skins). Add to the yogurt mixture; mash with a fork until smooth. Spread the yogurt mixture on a serving platter. Top with the roasted potatoes. Garnish with 2 teaspoons parsley and 2 teaspoons chives; drizzle with 1 teaspoon lemon juice.
To make aheadRefrigerate potatoes (Step 2) in an airtight container for up to 3 days. Refrigerate yogurt spread (Steps 3-4) in an airtight container for up to 1 week.
To make ahead
Refrigerate potatoes (Step 2) in an airtight container for up to 3 days. Refrigerate yogurt spread (Steps 3-4) in an airtight container for up to 1 week.
EatingWell.com, July 2024
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Nutrition Facts(per serving)253Calories10gFat34gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
