Creamy, crispy and full of flavor, these roasted potatoes are a delicious side for any entree.
Cornstarch helps make the potatoes extra crispy, so dont skip that step!
Arrange the potatoes cut-side down along the outer edges of a large rimmed baking sheet.
Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
Peel and discard papery outer layers of garlic head; slice 12 inch off the top of the head.
Place on a piece of foil large enough to enclose the head.
Drizzle with the remaining 1 tablespoon oil; seal the foil securely.
Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
Place the packet in the center of the baking sheet.
Roast, stirring once, until the potatoes are crispy and golden brown, 35 to 45 minutes.
Remove from the oven and carefully initiate the garlic packet.
Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
Sprinkle the potatoes with 14 teaspoon salt; toss and let rest on the baking sheet for 5 minutes.
Cover and refrigerate until ready to use.
Squeeze the roasted garlic cloves out of their skins (discard skins).
Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
Add to the yogurt mixture; mash with a fork until smooth.
Spread the yogurt mixture on a serving platter.
Top with the roasted potatoes.
Garnish with 2 teaspoons parsley and 2 teaspoons chives; drizzle with 1 teaspoon lemon juice.
Refrigerate yogurt spread (Steps 3-4) in an airtight container for up to 1 week.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
