Description
Crispy Chimichurri Potatoes with Lemony Yoghurt Sauce is a deliciously vibrant and flavorful dish featuring perfectly roasted baby potatoes paired with a zesty chimichurri sauce and creamy lemon-infused yoghurt. A wonderful combination of crispy, tangy, and savory flavors!
Ingredients
Units
Scale
- 750 g baby potatoes
- Olive oil
- 100 g thick plain yoghurt
- 200 g extra-firm tofu
- Juice of 1 lemon
- Salt & freshly ground black pepper
- CHIMICHURRI
- 30 g parsley (hard stalks removed & finely chopped)
- 1 garlic clove (minced)
- 1 red chili (seeds removed & finely chopped)
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- Extra virgin olive oil
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and halve the baby potatoes, then toss them in olive oil, salt, and pepper. Spread them out evenly on a baking sheet.
- Roast the potatoes in the oven for 25-30 minutes or until crispy and golden brown, flipping halfway through.
- While the potatoes are roasting, prepare the chimichurri sauce. In a bowl, mix together the parsley, minced garlic, chopped red chili, oregano, red wine vinegar, and a generous splash of extra virgin olive oil. Season with salt and pepper to taste.
- For the lemony yoghurt sauce, blend the plain yoghurt with the juice of one lemon and salt & pepper to taste. Blend in the tofu to create a smooth, creamy texture.
- Once the potatoes are roasted, serve them hot with the chimichurri sauce drizzled on top and a dollop of lemony yoghurt sauce on the side. Enjoy!
Notes
- For a dairy-free version, you can use a non-dairy yoghurt alternative.
- Make sure to press the tofu well to remove excess moisture before blending it with the yoghurt for a smooth consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg