Mashed potato, who? That’s what your guests will be saying when you serve this delicious side at your next party. Unbelievably creamy mini potatoes get roasted to crispy perfection then nestled on a bed of Greek yogurt and spicy peppers and topped with honey and cilantro. It’s a flavour bomb that will keep even the most loyal mashed potato fans happy.
Fully-Loaded Crispy Mini Potatoes
4-6
servings45
minutesIngredients
680g mini yellow potatoes, halved
2 sprigs rosemary, stems removed
⅓ cup neutral oil (like canola)
1 tbs + 1 tsp salt
Cracked black pepper
½ cup plain Greek yogurt or labneh
2 tbs pepperoncini peppers in oil
1 tbs honey
¾ cup cilantro, roughly chopped
Directions
Preheat oven to 425F.
Place potatoes and 1 tbs salt in a large pot. Cover with cold water; the water should be 2 inches above the potatoes. Bring to a boil and let cook for 3-5 minutes or until fork tender.
Strain the potatoes and pat dry with a clean dishcloth.
Transfer potatoes to a large baking sheet and season with olive oil, 1 tsp salt, rosemary and black pepper. Toss to coat and space them out evenly, with the flat side down on the pan.
Place in the oven and let roast for 20-25 minutes, or until the bottom is golden brown. Rotate the pan 180 degrees mid-way through cooking to ensure even roasting.
Remove and plate. Start by smearing the yogurt, top with peppers in oil, arrange your potatoes and finish with honey and cilantro.