Ingredients
Potatoes
- 1000 g baby potatoes about 2 1/4 lb, scrubbed, skins on
- 2 tablespoons olive oil 28 g
- 1/2 teaspoon fine salt 3 g, divided
- 1/4 teaspoon black pepper 0.5 g
Yogurt-herb dressing
- 200 g plain lowfat Greek yogurt about 3/4 cup plus 1 tablespoon
- 150 g cucumber about 1 cup diced; watery seeds removed if needed
- 30 g celery finely chopped
- 20 g scallions thinly sliced
- 10 g fresh dill finely chopped
- 1 tablespoon prepared yellow mustard 15 g
- 2 tablespoons lemon juice 30 g
Equipment
- 1 Large pot
- 1 Colander
- 1 flat-bottomed sturdy glass
- 1 Mixing bowl
- 1 Spatula
- 2 Rimmed baking sheet
Instructions
Boil and roast
- Place potatoes in a pot, cover with cold unsalted water, and bring to a boil. Reduce to a simmer and cook about 15–20 minutes, until a knife reaches the center easily. Drain and let steam-dry for 5 minutes.
- Meanwhile heat the oven to 425°F (220°C). Brush two large rimmed baking sheets with half the olive oil. Space potatoes across the sheets and gently flatten with a sturdy glass to about 1/2 inch thick.
- Brush tops with remaining oil and sprinkle with half the salt and all the pepper. Roast for 35–45 minutes, rotating the sheets as needed, until golden with crisp edges. Remove very dark loose pieces early. Cool uncovered about 10 minutes, until no longer steaming.
Dress and serve
- While potatoes roast, stir yogurt, mustard, lemon juice, remaining salt and dill in a large bowl. Fold in dry chopped cucumber, celery and scallions. Refrigerate until needed.
- Break oversized potato pieces into bite-size chunks. Fold gently through the dressing just before serving, leaving some browned surfaces visible. Serve promptly.
Nutrition
Serving: 1 side serving (1/6 batch)Calories: 203kcalCarbohydrates: 32.4gProtein: 7.2gFat: 5.6gSaturated Fat: 1.1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.6gCholesterol: 3.3mgSodium: 249mgPotassium: 837mgFiber: 4gVitamin A: 320IUVitamin C: 37.9mgCalcium: 73mgIron: 1.68mg
Notes
Nutrition is an estimate from USDA SR Legacy ingredient weights divided by the stated yield, including all measured oil and salt. Cooking losses and brands change actual values; vitamins are ingredient-based without a cooking-retention adjustment. Unavailable totals are not treated as zero.
Contains milk and mustard. For best texture, store dressing and potatoes separately. Refrigerate within 2 hours (1 hour above 90°F/32°C) and use within 3–4 days. Prepared yellow mustard is the nutrition reference; Dijon changes flavor and sodium. Total sugar and trans fat are omitted because complete data are unavailable.
