Ingredients

The following ingredients have 5 Servings
  • 1 lb baby Yukon Gold potatoes, (quartered)
  • 1 lb baby red potatoes, (quartered)
  • 1 1/2 tbsp olive oil, (divided (1 tbsp., then 1/2 tbsp))
  • 1  tsp sea salt
  • 1/2 tsp ground pepper
  • 2 large shallots, (thinly sliced)
  • 2 cloves garlic, (minced)
  • 1 ⁄3 cup plain greek yogurt
  • 1 tsp whole grain mustard
  • 1 tsp red wine vinegar
  • 2 green onions, (thinly sliced)
  • fresh Italian parsley, (for garnish)

Instruction

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • In a large mixing bowl, combine the quartered yukon gold potatoes, the quartered baby red potatoes, 1 tbsp. olive oil, sea salt, and ground black pepper, and toss to coat.
  • Lay out the seasoned potatoes over the rimmed baking sheet in a single layer.
  • Place in the oven and roast, tossing once halfway through, until the potatoes are nicely browned and cooked through, about 25-30 minutes.
  • Then, remove from the oven and allow to cool slightly.
  • While the potatoes are roasting, heat remaining 1/2 tbsp. of olive oil in a skillet over medium-high heat.
  • Add the sliced shallots and cook, stirring frequently, until softened and brown, about 4-6 minutes.
  • Add the minced garlic and cook an additional minute. Then, remove from the heat.
  • In a mixing bowl, combine the plain greek yogurt, whole grain mustard, and red wine vinegar and stir to mix well.
  • Add the roasted potatoes to a large mixing bowl, followed by the greek yogurt mixture, the sauteed shallot and garlic, and sliced green onions. Gently toss to coat.