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Irresistible Crispy Baby Potatoes Recipe in 35 Minutes

Crispy Baby Potatoes
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Crispy baby potatoes roasted to perfection with a creamy dill sauce, served over fresh spinach.

Ingredients

Scale
  • 1 pound baby potatoes
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons sour cream
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon juice
  • 1 small garlic clove, grated
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup baby spinach
  • 1 tablespoon fresh dill, for garnish
  • 1 tablespoon chopped chives, for garnish

Instructions

  1. Bring a medium pot of salted water to a boil.
  2. Add the baby potatoes and cook for 12 to 15 minutes, or until fork tender. Drain well.
  3. Let the potatoes cool slightly, then gently press each one just enough to flatten a little.
  4. In a large skillet over medium heat, heat the olive oil.
  5. Add the potatoes and sprinkle with garlic powder, paprika, salt, and black pepper.
  6. Cook for 8 to 10 minutes, turning occasionally, until the potatoes are deep golden and crispy on all sides.
  7. In a small bowl, stir together the Greek yogurt, sour cream, dill, chives, lemon juice, garlic, salt, and black pepper until smooth.
  8. Add the baby spinach to a serving bowl.
  9. Arrange the crispy potatoes over the spinach and spoon the creamy dill sauce on the side.
  10. Finish with extra dill and chives and serve warm.

Notes

  • Use waxy baby potatoes for best results.
  • Adjust seasoning to taste.
  • Serve immediately for maximum crispiness.

Nutrition

Keywords: Crispy Baby Potatoes, Roasted Potato Bowl, Healthy Potato Recipe, Baby Potatoes with Dip, Easy Vegetarian Side Dish, Potato and Spinach Bowl

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