Simple Roasted Potatoes

Posted on November 21, 2019 by Tamara Donofrio | 0 Comments


8-10 Red potatoes chopped into 2 inch pieces

1/4 C Olive Oil

Himalayan sea salt

Ground black pepper

1/2 cup of plain full fat yogurt (I use sheep's milk yogurt but you can use whatever). 

1 tbsp of Baker & Olive Harissa olive oil (its a little spicy)

handful of finely chopped parsley


Preheat oven to 425 degrees.

In a large bowl, combine first 4 ingredients.

Spread evenly on a cookie sheet.  Do not use parchment or foil. Place the potatoes directly on the pan.

cook 35-40 minutes.  flip the potatoes over with a spatula halfway through cooking so both sides can brown.

Remove from oven and let cool on sheet for 10 min.

In a small bowl combine yogurt, harissa oil and parsley.  stir until just combined.  Toss a dollop onto warm potatoes. 




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