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Garlic and Herb Roasted Potatoes with Raita


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  • Raita:
  • 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
  • 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


Servings 8


Step 1

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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