Greek Yogurt Potatoes
Crispy air‑fried mini Yukon gold potatoes tossed in creamy Greek yogurt and aromatic Shawarma seasoning, served with a tangy horseradish‑yogurt dipping sauce. The dish combines herbaceous rosemary, thyme, and a hint of heat for a satisfying dinner.
Maker: Frank Campanella
From: Instagram(view original)
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Ingredients
- 2 lb mini Yukon gold potatoes
- 2 tsp vegeta
- 2 tbsp minced garlic
- 3 tbsp grated Parmesan
- a little Balsamic glaze
- a little Grated Parmesan cheese
- a little Fresh chopped rosemary and thyme
Yogurt Horseradish Dipping Sauce
- 3/4 cup plain Greek yogurt
- 2 tbsp prepared horseradish
- 1 tbsp olive oil
- 2 tbsp capers with juice
- 1 tbsp fresh chopped rosemary, and thyme
- 1 tbsp hot sauce
- 1 tsp Shawarma seasoning
- to taste salt
- to taste pepper
Instructions
- 1Wash the mini Yukon gold potatoes, then pat them completely dry with a clean kitchen towel.
- 2Place 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.
- 3Add 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.
- 4Pre‑heat the air fryer to 375°F (374°F) for 3–5 minutes.
- 5Transfer the coated potatoes to the air‑fryer basket, spreading them in a single layer; if necessary, work in batches to avoid overcrowding.
- 6Sprinkle a little extra Shawarma seasoning and a pinch of grated Parmesan over the top of the potatoes.
- 7Air‑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.
- 8While 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.
- 9Cover 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.
- 10Serve the crispy potatoes hot, drizzled with a little balsamic glaze if desired, and accompanied by the chilled horseradish yogurt dip.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Greek Yogurt Potatoes?
- About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
- How many servings does this Greek Yogurt Potatoes recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Greek Yogurt Potatoes recipe come from?
- It was shared by Frank Campanella on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.