Ingredients
Serves 2-4Potatoes
1 lb baby gold potatoes - quartered lengthwise
1 ½ tbsp olive oil
Onion & Garlic powder
Salt & Pepper
Yuzu Yogurt
1 cup Greek yogurt
1 tsp YUZUCO yuzu juice
Pinch of salt
Scallion Sauce
2 large scallions - finely chopped
1 shallot - sliced
4 cloves garlic - minced
1/2 tsp aleppo or crushed pepper
1/4 cup olive oil
2 tbsp roughly chopped cilantro
1 tbsp YUZUCO yuzu juice
Pinch of salt
Instructions
Preheat oven to 425 F. Line a baking sheet with parchment paper, and add the potatoes, olive oil, and a few generous dashes of onion powder and garlic powder. Season with salt and pepper, toss together, and then bake for 30-35 minutes or until potatoes are crispy, flipping halfway through cooking.
While potatoes are roasting, prepare your yuzu yogurt by mixing together yogurt, yuzu juice, and a pinch of salt. Set aside.
Prepare the scallion sauce by adding scallions, sliced shallots, minced garlic, and red pepper to a small bowl. Heat up olive oil in a pot until it’s just starting to smoke, and then immediately pour over the scallion mixture. Mix together, and let sit for 10 minutes. Then mix in the cilantro, yuzu juice, and pinch of salt.
Plate your potatoes by spreading yogurt on the bottom of the plate. Top with the crispy potatoes and finish off with the scallion sauce on top. Serve immediately!
