Greek Yogurt Potatoes

Ingredients

• 2 lb mini Yukon gold potatoes
• 2 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 2 tsp shawarma seasoning
• 2 tsp Vegeta
• 2 tbsp minced garlic
• 3 tbsp grated Parmesan

Garnishes

• Balsamic glaze
• Grated Parmesan
• Fresh chopped rosemary and thyme

Yogurt Horseradish Dipping Sauce

• 3/4 cup plain Greek yogurt
• 2 tbsp prepared horseradish
• 1 tbsp olive oil
• 2 tbsp capers with juice
• 1 tbsp fresh chopped rosemary and thyme
• 1 tbsp hot sauce
• 1 tsp shawarma seasoning
• Salt and pepper to taste

Directions

• Wash and pat dry the potatoes, then toss in a large bowl with the olive oil and Greek yogurt until well coated.
• Season with the shawarma seasoning and Vegeta, then add the garlic and Parmesan and toss again.
• Spread the potatoes in one layer in the air fryer. Top with a little more shawarma seasoning and Parmesan, then air fry at 375°F for 25 minutes until fully cooked.
• Garnish with balsamic glaze, more Parmesan, and fresh rosemary and thyme.
• For the dipping sauce, whisk all sauce ingredients together. Store in the fridge for up to two weeks.

From Frank Campanella (culinarylion) on Instagram.