Spicy asian roasted potato salad with greek yogurt dressing
Indulge in the bold and zesty flavors of this spicy Asian roasted potato salad, topped with a creamy Greek yogurt dressing. Perfect for a flavorful twist on a classic favorite.
Ingredients:
- 910g baby potatoes
- 3 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, minced
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- Fresh cracked black pepper, to taste
- 1/2 cup Greek yogurt
- 1 tablespoon chile-garlic sauce
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame seed oil
- Fresh cracked black pepper, to taste
- 1/4 cup chopped cilantro
Instructions:
- Heat up the oven to 400°. Place parchment paper on a baking sheet.
- Clean the potatoes thoroughly, then pat them dry with paper towels. Cut them into quarters and keep aside.
- Combine oil, minced garlic, fish sauce, sugar, and pepper in a big bowl. Add the potatoes and mix until they are fully covered in the mixture.
- Arrange the potatoes along with any remaining oil and garlic on the prepared baking sheet in a single layer. Bake for 20 minutes, flip the potatoes, and bake for an additional 15-20 minutes, or until they are crispy and golden. Take out of the oven and let them cool down to room temperature.
- In a large bowl, mix Greek yogurt, chili garlic sauce, rice vinegar, soy sauce, sesame oil, and black pepper. Stir in chopped cilantro.
- Mix the potatoes with the dressing in the bowl and gently mix until the potatoes are entirely coated with the dressing. Serve either at room temperature or chilled.
Summary:
- Calories: 1091 kcal
- Fat: 41 g
- Protein: 20 g
- Carbs: 166 g
- Potassium: 3983 mg
- Magnesium: 247 mg