CRISPY POTATOES
Golden, crackly
potatoes meet a cool lemon- dill yogurt sauce in this bright, crispy side dish.
Photo by David Lipnowski Photography
RECIPE COURTESY OF LEXI MUISE, PEAK OF THE MARKET LTD. Crispy Potatoes with Lemon Dill Yogurt Sauce
INGREDIENTS: Potatoes 1.5 lbs small red potatoes 3 tbsp olive oil 3/4 tsp salt 1/2 tsp garlic powder 1/2 tsp pepper Lemon Dill Yogurt Sauce 3/4 c up plain Greek yogurt (full-fat recommended) 2
INSTRUCTIONS: 1. Place potatoes in a pot of cold salted water. Bring to a boil, then re- duce to a simmer and cook for 12–15 minutes or until fork-tender. Drain and let sit for 5 minutes to steam dry. 2. Heat oven to 425 F (220 C). Lightly oil a large baking sheet or line with parchment paper. 3. Transfer potatoes to the baking sheet. Using the bottom of a glass, gently press each potato to about 1/2-inch thick. 4. In a small dish mix oil with salt, garlic powder and pepper. 5. Brush oil mixture onto both sides of potatoes. 6. Roast for 30–35 minutes, or until deeply golden and crisp. If needed, continue roasting until desired crispness is reached. Alternatively, cook in an air fryer at
390 F (200 C) for 15 minutes turning halfway through. 7. In a small bowl, mix together Greek yogurt, dill, lemon juice, lemon zest, garlic and salt. 8. Spread the lemon dill yogurt onto a serving platter or serve alongside potatoes as a dip. 9. Add optional finishes, if desired.
tbsp fresh dill, finely chopped
1 1 1
tbsp lemon juice tsp lemon zest
small garlic clove, finely grated
Pinch of salt Optional Finish Chili oil, chili flakes or chili crunch Crispy shallots Fresh dill Lemon wedges
32 | WINTER 2025 | SAVOUR MANITOBA SUMMER 2026 | SAVOUR MANITOBA
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