Ingredients:

  • 1.5 lbs fingerling potatoes, scrubbed and dried
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp fresh rosemary and thyme, finely minced
  • 1/2 tsp garlic powder
  • 1/2 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 clove garlic, grated into a paste
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat your oven to 425°F (220°C). Slice the fingerling potatoes in half lengthwise.
  2. In a large mixing bowl, toss the potatoes with olive oil, salt, pepper, and garlic powder until every surface is evenly coated.
  3. Arrange the potatoes in a single layer on a large rimmed baking sheet, ensuring they are placed cut-side down to maximize browning.
  4. Roast for 20–25 minutes until the undersides are deep golden brown and the potatoes release easily from the pan.
  5. Remove from oven and, while hot, toss the potatoes with the fresh minced rosemary and thyme to bloom the aromatics.
  6. In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, grated garlic, and smoked paprika. Serve the warm potatoes with the sauce on the side.