BAKED POTATOES WITH YOGURT AND SOUR CREAM
Steps:
- Preheat the oven to 350 degrees F.
- Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
- Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.
- When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.
POTATOES IN A YOGURT SAUCE
Make and share this Potatoes in a Yogurt Sauce recipe from Food.com.
Provided by edibletrain
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Boil the potatoes in salted water with their skins on until they are just tender, then drain and set aside.
- 2. Mix together yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar in a bowl. Set aside.
- 3. Heat the oil in a medium saucepan and add whole cumin seeds. cook for a minute or two.
- 4. Reduce the heat, stir in the yogurt mixture and cook for about 3 minutes over a medium heat. If you do not let it cool down enough the yogurt will curdle, this is fine but it ruins the texture.
- 5. Add the fresh coriander (cilantro), green chilies, and potatoes. Blend everything together and cook for a further 5-7 minutes, stirring occasionally.
Nutrition Facts : Calories 482.4, Fat 5.7, SaturatedFat 2.1, Cholesterol 9.9, Sodium 659.2, Carbohydrate 97.6, Fiber 12.8, Sugar 10.2, Protein 13.8
ROASTED POTATOES WITH BUTTERMILK-YOGURT HERB SAUCE
This recipe calls for fingerling potatoes -- it really make a nice presentation if you use varied colors of the potatoes. I'm sure you can use other cubed potatoes as well, but I have not tried that option. **Cook time is approximate as it depends upon your oven. Watch them carefully to prevent burning**
Provided by Daily Inspiration S @DailyInspiration
Categories Potatoes
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. In a large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat.
- Arrange potatoes in a single layer on two sheet trays. Cover tightly with foil and cook for 15 minutes. After 15 minutes, remove the foil and continue to roast potatoes until they begin to turn golden brown, around 30 minutes more.
- Remove both trays and stir in a teaspoon of garlic into each sheet tray until potatoes are well coated. Place the potatoes back into the oven and cook for an additional 10 minutes until they are deep golden brown and the garlic is fragrant (be careful not to burn). Remove potatoes and cool potatoes to warm
- For dressing, combine all ingredients until well blended. Place warm potatoes in a large serving dish and pour enough dressing over them to coat.
YOGURT & SPICE CRUSTED ROAST POTATOES
A superhealthy side dish which goes especially well with Indian mains
Provided by Deena Kakaya
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
- Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.
Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium
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5/5 (1)Total Time 50 minsCuisine GlobalCalories 9 per serving
- Place two spatulas on a cutting board, about 1-inch apart, add one potato in between the spatulas. Start cutting vertical cuts that are about 1/8-inch apart, making sure not to cut all the way through.
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5/5 (1)Category Side DishCuisine AmericanTotal Time 55 mins
- Wash potatoes, then add them to a large pot and submerge with water. Bring potatoes to a boil, then cover and let simmer for about 20-25 minutes, or until they are fork-tender. Drain potatoes.
- Preheat your oven to 425F. Next, toss the potatoes in olive oil, salt, and pepper, then spread them out onto a baking sheet.
- Using a fork, gently "smash" each potato down, making sure not to push your fork all the way through (or else the potatoes will fall apart). Keep a bit of space between each potato, and pop them in the oven for about 20-25 minutes till they get nice and crispy.
- While the potatoes are in the oven, you can prepare the parsley yogurt sauce. Simply mix plain Greek yogurt, tons of fresh parsley, garlic powder, lemon, salt, and pepper into a food processor, and pulse until combined. Adjust seasonings to taste, and transfer the yogurt sauce into a small bowl.
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- Slice potatoes into wedges and place them in a large bowl. Depending on the size of your baby reds, you'll get about 4-6 wedges per potato.
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