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.
--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.
Baking sheet with rim
Pyrex dish to hold 2 lbs potatoes
2-3 lbs Russet potatoes, peeled and quartered
2 tsp of butter
--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
--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.
1. Wash your hands.
2. Preheat the oven to 425F degrees.
3. Peel and prep your potatoes in even wedges.
11. Sprinkle with parsley and chives and add a side of yoghurt sauce.
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