TOTAL TIME: 1 hour + optional marinade
SERVES: 2-4
Milk & Dairy
1/2 cup plain skyr or greek yogurt
Pantry
6 large yukon gold potatoes
1/3 cup olive oil
1 tsp mustard
1/2 tbsp baking soda
1/3 cup salt
Produce
4 cloves garlic
2 lemons
dill for serving
white onion thinly sliced for serving
Prep your potatoes. Peel, then dice your potatoes into 1 1/2 inch cubes. Place in a large pot of cold water with a LOT of salt (like 1/3 cup), 1/2 tbsp of baking soda, and bring to a boil. As soon as they start to boil, test them for tenderness. We want them JUST fork tender, but not fully cooked.
Prep your marinade. While the potatoes boil, make your marinade.
In a large bowl, juice 2 lemons, add 4 minced garlic cloves, 1 tsp mustard and mix well. Whisk in 1/3 cup olive oil. Once potatoes are cooked, drain them and add to bowl and mix well. Marinade for 15 minutes - 2 hours (depending on how lemony you want them).
Bake your potatoes. Preheat oven to 425. To a large baking sheet, place potatoes in a single layer, ensuring there is space between each piece (use two pans if you have to). Drizzle with a teensy bit more oil, and a light sprinkle of salt. Bake for 30 minutes or until golden brown on most sides, flipping them at the 20 minute mark.
Serve. To your serving dish, spread your plain skyr or greek yogurt, top with your hot potatoes, fresh dill (optional) and thinly sliced white onion (optional).
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!