Twice-Roasted Vivaldi Potatoes With Chili Yogurt and Mint - Potato Glory

Ingredients

• 2 pounds Vivaldi potatoes, larger size
• 1 tablespoon extra-virgin olive oil
• 1 cup plain whole-milk Greek yogurt
• 1 tablespoon poblano pepper, roasted and finely diced
• 1 chipotle pepper (from can of chipotles in adobo), pureed
• 1 teaspoon lemon zest, finely grated
• Salt to taste
• 1 tablespoon toasted or black sesame seeds (optional)
• ½ cup fresh mint leaves, chopped (optional)
• Extra-virgin olive oil for drizzling (optional)