Cooking Instructions
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Step 1
Preheat the oven to 410 degrees F (210 degrees C).
Step 2
Rinse the
Baby Potatoes (10)
under cold running water. Pat dry the potatoes with a dish cloth.
Step 3
Place two spatulas on a cutting board, about 1-inch apart, add one potato in between the spatulas. Start cutting vertical cuts that are about 1/8-inch apart, making sure not to cut all the way through.
Step 4
Place the cut potatoes on a baking tray lined with foil paper and brush each potato with
Extra-Virgin Olive Oil (1 Tbsp)
.
Step 5
Sprinkle each one with a generous pinch of
Sea Salt (1 pinch)
and
Ground Black Pepper (1 pinch)
.
Step 6
Add the tray to the preheated oven, bake at 410 degrees F (210 degrees C) for 25 minutes.
Step 7
In a mixing bowl, add
Greek Yogurt (1/2 cup)
to a bowl. Grate in
Garlic (1 clove)
, add the juice from
Lemon (1)
, and season with
Sea Salt (1 pinch)
and
Ground Black Pepper (1 pinch)
.
Step 8
Whisk together, then slowly pour in
Extra-Virgin Olive Oil (1 Tbsp)
while you continue to whisk. Cover with plastic wrap and set aside.
Step 9
After 25 minutes, remove them from the oven, brush some more
Extra-Virgin Olive Oil (1 Tbsp)
on each potato and add back into the oven between 15-20 minutes.
Step 10
Transfer the potatoes to a dish and add a dollop of the yogurt sauce on top of each potato. Sprinkle with a generous portion of
Spanish Smoked Sweet Paprika (1 Tbsp)
and garnish with
Fresh Chives (1 handful)
. Enjoy!
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