Ingredients:

  • 1.5 lbs (680 g) baby potatoes, washed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • Freshly cracked black pepper, to taste
  • ½ cup (120 g) plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine washed and halved baby potatoes with olive oil, sea salt, garlic powder, smoked paprika, and black pepper. Toss until evenly coated.
  3. Spread potatoes in a single layer on a baking sheet. Bake for 30-35 minutes, or until golden and crispy, flipping halfway through for even cooking.
  4. In a separate bowl, whisk together Greek yogurt, mayonnaise, lemon juice, chives, dill, salt, and pepper until smooth.
  5. Once potatoes are baked, remove from the oven and allow to cool slightly. Serve potatoes warm drizzled with creamy dressing.