At a Glance
- Potato Type: Fingerling
- Prep Method: Roasted
- Cuisine: American
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Heather’s Dish
This recipe, courtesy of Heather’s Dish, was part of the Munch Madness Kitchen Play Challenge.
Ingredients
- 1-1/2 pounds fingerling potatoes, washed and cut in half lengthwise
- 2 Tbsp olive oil
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp mustard powder
- 1 tsp dried dill
- 1-1/2 tsp seasoned salt
- 1/2 tsp black pepper
- 1 cup plain Greek yogurt
- 1-2 Tbsp Buffalo-style hot sauce
Preparation
- Preheat oven to 425.
- Spray a large baking pan with nonstick spray and set aside.
- In a small bowl toss together the garlic powder, onion powder, mustard powder, dried dill, seasoned salt and black pepper. Set aside.
- In another small bowl stir together the Greek yogurt and the hot sauce; set in the refrigerator until ready to use.
- Spread the sliced potatoes into one even layer on the baking sheet and drizzle with olive oil. Toss to coat.
- Sprinkle with half of the spice mixture.
- Roast at 425 for 20-25 minutes, tossing 2-3 times, until all of the potatoes are golden and done. Remove from the oven; toss with the remaining seasoning mixture.
- Serve hot alongside the Buffalo yogurt dip!
Calories: 163 Fat: 5g Cholesterol: 2mg Sodium: 457mg Vitamin C: 43% Carbohydrates: 24g Fiber: 2g Protein: 7g Potassium: 711mg