Ingredients
- 2 pounds baby potatoes, halved
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano or thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
Step 1:
Preheat oven to 425°F (220°C).
Step 2:
Parboil potatoes in salted water for 8–10 minutes. Drain and let steam dry.
Step 3:
In a bowl, mix yogurt, garlic, olive oil, paprika, herbs, salt, and pepper.
Step 4:
Toss potatoes well in the yogurt mixture.
Step 5:
Spread potatoes on a lined baking tray in a single layer.
Step 6:
Roast for 35–40 minutes, flipping halfway, until golden and crispy.
Step 7:
Garnish with fresh parsley and serve hot.
