Garlic and Herb Roasted Potatoes with Raita

Garlic and Herb Roasted Potatoes with Raita
Garlic and Herb Roasted Potatoes with Raita

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4-4 1/2

    pounds unpeeled Washington Red Potatoes

  • 1

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 2

    tablespoons finely minced fresh garlic

  • 2

    tablespoons minced fresh parsley

  • 1

    tablespoon minced fresh dill or 1 teaspoon dried

  • 1 1/2

    teaspoons minced fresh thyme or 1/2 teaspoon dried

  • 2

    tablespoons olive oil

  • 2

    teaspoons Dijon mustard

  • Raita:

  • 1/2

    cucumber, peeled, seeded, and coarsely grated

  • 1/2

    cup plain yogurt

  • 3/4

    teaspoon minced fresh garlic

  • 1

    teaspoon fresh lemon juice

  • Garnish:

  • Crumbled feta cheese

  • Chopped parsley

Directions

Preheat oven to 475 F. Wash potatoes, then cut into long wedges. Mix salt, pepper, garlic and herbs. In a large bowl, whisk oil and mustard. Add potatoes and toss to coat. Sprinkle in herb mixture, then toss again, coating potatoes evenly. Place potatoes skin side down on a greased baking sheet. Bake for 25 minutes, or until tender. Meanwhile, prepare raita: Squeeze cucumber to remove as much liquid as possible. Mix cucumber with remaining ingredients. Arrange potatoes on a serving platter, dollop with raita, then sprinkle with feta and parsley. Makes 8 servings.

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