Crispy Calabrian Chili Pepper Potatoes & Yogurt
Crispy potatoes tossed in a Calabrian chili pepper sauce and served on top of garlicky coconut yogurt for the best appetizer recipe!
Ingredients
Servings: 6
- 6 medium-sized Yukon Gold Potatoes
- 1 Lemon
- 4 tbsp. Olive Oil
- 3 tbsp. Calabrian Chili Pepper Sauce
- 1 tsp. Sea Salt
- 1 cup Plain Coconut Yogurt, or plain Greek yogurt
- 2 Garlic Cloves, grated
- Salt & Black Pepper
- Fresh Dill and/or Mint, chopped, for garnishing
- Crumbled Feta, for garnishing
- Pickled Onions, for garnishing
Instructions
- Preheat oven to Roast 450F. Line a large baking pan with parchment paper.
- Slice the potatoes in half, then add to hot water. Bring the water to a boil, the simmer for 10-15 minutes, until fork tender.
- Drain the potatoes, then let steam dry for 5 minutes.
- Roughly slice the potatoes into bite-sized pieces, then add to a large bowl and toss vigorously to roughen up the edges. This is what will create the crispy exterior.
- Add the Calabrian chili pepper, olive oil, lemon zest, and salt. Toss until well combined. Spread out evenly on the prepared baking pan.
- Roast for 20-30 minutes, toss halfway through, until golden brown and crispy.
- In the meantime, combine the yogurt, grated garlic, and lemon juice to a bowl. Mix well. Season with salt and black pepper to taste.
- Spread the garlicky yogurt over the bottom of a serving platter. Add the crispy potatoes on top, then garnish with the chopped fresh herbs, crumbled feta, and pickled onions to enjoy!