Recipes
Creamy Dill Roasted Potatoes
Prep time:10 min
Total time:40 min
Serves 8
Ingredients
3 lb baby or fingerling potatoes, halved
2 tbsp Longo’s Extra Virgin Olive Oil (approx.)
3/4 tsp salt and pepper, divided
1/2 cup thick plain yogourt
2 tbsp fresh dill, chopped (approx.)
1 tbsp minced Longo’s Capers
Directions
- •Toss potatoes with oil and 1/2 tsp each of the salt and pepper. Spread out on large baking sheet lined with Longo’s Essentials Parchment Paper.
- •Roast in preheated 400°F oven, turning once, for 30 minutes or until golden and tender.
- •Meanwhile, stir yogourt with dill, capers and remaining salt and pepper. While potatoes are still hot, toss with yogourt mixture. Spread on a platter and garnish with a drizzle of olive oil and additional fresh dill, if desired. Serve immediately.
A dash of advice
Tips: For a different presentation, spread out roasted potatoes and dollop with yogourt mixture instead. This dish also tastes great the next day as a cold salad!
Nutritional Information
Per serving: 190 calories
- Protein 5g
- Fibre 4g
- Fat 4g
- Sugar 3g
- Carbs 35g
- Sodium 280mg
