Someone suggested 'mashed potatoes'...uhh, too long, too rich.
Another suggesion: 'baked potatoe', but to get that crusty skin, it's at least 45 minutes...uhh, no.
I pulled out Cooking Light's 'Dinner Tonight' and Ina Garten's 'Back To Basics' cookbooks to make Greek Roasted Potatoes with Ina's Sour-Cream/Greek Yoghurt & Chive dip--WOWSERS!!! This is a perfect side: easy, fun, healthy, delicious, cheap, and a twist on a traditional veggie.
Tip:
--Double your sauce as you add more potatoes. My adaption below is enough for 2-3 people.
--Use this with grilling, casual or fancy meals, or basically anywhere people throw in baked potatoes.
Equipment:
Mixing bowls
Baking sheet with rim
Pyrex dish to hold 2 lbs potatoes
Ingredients:
2-3 lbs Russet potatoes, peeled and quartered
2 tsp of butter
Marinade:
--4 Tbls of olive oil
--2 Tbls of lemon juice
--2 cloves garlic, minced
--1 Tbls fresh oregano, chopped or 1 tsp dried oregano
--1 tsp salt
--1/2 tsp fresh pepper
Yoghurt Dip:
--1/2 cup sour cream (light or regular)
--1/2 cup greek yoghurt (0% or 2%)
--1-2 Tbls chives, finely chopped
--1/2 tsp salt
--1/4 tsp pepper.
Instructions:
1. Wash your hands.
2. Preheat the oven to 425F degrees.
3. Peel and prep your potatoes in even wedges.
4. Whisk all of the marinade ingredients together in a small mixing bowl.
5. Toss your potatoes in 1/3 of the marinade.
6. Microwave potatoes and butter in pyrex dish and cover with plastic wrap x 5 minutes.
7. Add remaining marinade to potatoes and spread onto slightly oiled baking sheet.
8. Roast in preheated oven for 25 minutes until golden brown.
9. While potatoes are roasting, combine sour cream, greek yoghurt, chives, and seasoning together.
10. Once potatoes are finished, drizzle a little olive oil and juice a half of lemon.
11. Sprinkle with parsley and chives and add a side of yoghurt sauce.
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