Description
These Crispy Parmesan Potatoes with Herby Yogurt and Spicy Chili Oil feature golden roasted baby potatoes with an irresistible Parmesan crust, served over a creamy herb yogurt sauce and finished with warm chili oil. The combination of crunchy, creamy, savory, and spicy flavors makes this an unforgettable side dish.
Ingredients
1 1/2 pounds baby potatoes (Yukon gold or red), halved lengthwise
1/4 cup + 1 tablespoon olive oil, divided
3/4 teaspoon sea salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup Parmesan cheese, grated
1 cup full-fat Greek yogurt
1 clove garlic, grated or minced
1 teaspoon fresh lemon juice
2 tablespoons fresh herbs (parsley, dill, or chives), chopped
1–2 teaspoons Aleppo pepper flakes
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and black pepper until evenly coated.
- Lightly grease a ceramic or glass baking dish with olive oil.
- Sprinkle the grated Parmesan cheese evenly across the bottom of the baking dish.
- Arrange the potato halves cut side down over the Parmesan layer and gently press them into the cheese.
- Roast for 30 to 35 minutes, or until the potatoes are tender and the Parmesan forms a golden crispy crust.
- While the potatoes roast, combine the Greek yogurt, garlic, lemon juice, chopped herbs, remaining 1/4 teaspoon sea salt, and 1 tablespoon olive oil in a bowl. Mix until smooth.
- Spread the yogurt sauce onto a serving platter and set aside.
- Heat the remaining 2 1/2 tablespoons olive oil in a small saucepan over medium heat until shimmering.
- Add the Aleppo pepper flakes and cook for 30 to 60 seconds, stirring occasionally, until fragrant. Remove from heat immediately.
- Transfer the roasted potatoes onto the herby yogurt sauce.
- Drizzle the warm chili oil over the potatoes and serve immediately.
Notes
Sweet potatoes can be substituted for a sweeter flavor profile.
Try mint, basil, or cilantro in place of the suggested herbs.
Add lemon zest to the yogurt sauce for extra brightness.
Use crushed red pepper flakes instead of Aleppo pepper if needed.
Sprinkle extra Parmesan over the finished dish for more cheesy flavor.
Top with toasted pine nuts or chopped pistachios for additional crunch.
Store potatoes and yogurt sauce separately for the best texture.
Reheat potatoes in the oven or air fryer to restore crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg
