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Salt and Vinegar Potatoes + Yogurt Scallion Dip


  • Total Time: 50 minutes

Ingredients

Scale
  • 8 medium yukon gold potatoes, cut into a 1-inch dice
  • 1 stick butter, melted
  • 1 tablespoon + 1 teaspoon salt
  • 2 tablespoons white vinegar
  • 1/4 cup heavy cream
  • 1/2 cup Greek yogurt
  • 1 scallion, chopped
  • 1 clove garlic, minced

Instructions

  1. Preheat the oven to 425F and prepare a baking sheet with parchment paper or cooking spray. Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring the potatoes to a boil, boil for 3 minutes, then drain the potatoes.
  2. Spread the hot potatoes on the prepared baking sheet in one even layer. Sprinkle with salt, the vinegar, and drizzle over the butter. Toss to combine, then spread back into one layer. Bake the potatoes 20-30 minutes until browned and crispy.
  3. For the dip, combine the cream, yogurt, garlic, scallion, and a pinch of salt.
  4. Dip the hot potatoes in the yogurt sauce, and enjoy!
  • Prep Time: 10
  • Cook Time: 40

Nutrition

  • Serving Size: 6
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