Greek Yogurt Potatoes

Wash the mini Yukon gold potatoes, then pat them completely dry with a clean kitchen towel.

Place the potatoes in a large mixing bowl and drizzle with 2 tbsp olive oil and 0.5 cup plain Greek yogurt; toss until every piece is evenly coated.

Add 2 tsp Shawarma seasoning, 2 tsp vegeta, 2 tbsp minced garlic, and 3 tbsp grated Parmesan to the bowl; toss again to distribute the seasonings uniformly.

Pre‑heat the air fryer to 375°F (375°F) for 3–5 minutes.

Transfer the coated potatoes to the air‑fryer basket, spreading them in a single layer; if necessary, work in batches to avoid overcrowding.

Sprinkle a little extra Shawarma seasoning and a pinch of grated Parmesan over the top of the potatoes.

Air‑fry at 375°F for 25 minutes, shaking the basket halfway through to ensure even crisping, until the potatoes are golden‑brown and tender when pierced with a fork.

While the potatoes are cooking, prepare the yogurt‑horseradish dipping sauce: in a medium bowl whisk together 0.75 cup plain Greek yogurt, 2 tbsp prepared horseradish, 1 tbsp olive oil, 2 tbsp capers with their juice, 1 tbsp chopped fresh rosemary and thyme, 1 tbsp hot sauce, 1 tsp Shawarma seasoning, and season with salt and pepper to taste.

Cover the sauce and refrigerate for at least 10 minutes to let the flavors meld; it can be stored in the refrigerator for up to two weeks.

Serve the crispy potatoes hot, drizzled with a little balsamic glaze if desired, and accompanied by the chilled horseradish yogurt dip.