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Sesame Roasted Red Potatoes with Yogurt Cucumber Dip
Roasting little potatoes makes them taste sweeter than boiled potatoes. No forks are necessary because you can use toothpicks to dip your potatoes into the yogurt cucumber dip.
Loading ...April 8th, 2012
From the book Princess Tea by Janeen A. Sarlin with Noelle Shipley. Photography by Sheri Giblin. Published by Chronicle Books San Francisco. Reprinted with permission of the publisher.
Servings
6Prep Time
10 minutesCook Time
20 minutesIngredients
Directions
Preheat the oven to 400 degrees F.
Coat the bottom of a baking dish large enough to hold all the potatoes in one layer with olive oil. Roll the potatoes in the oil, drizzling more to lightly coat them if necessary. Scatter sesame seeds over the potatoes.
Bake until the potatoes are light brown on the edges and tender to the point of a knife, 20 to 25 minutes. Remove from the oven and let cool to room temperature.
To make the dip, in a bowl, whisk the yogurt cheese with the cucumber, onion, parsley, mint, coriander, cardamom, salt, pepper, and lime juice until blended. Taste and adjust the seasonings. Spoon the dip into a ramekin and refrigerate until serving time.
Copyright © 2012 St. Joseph Media. All Rights Reserved.