Twice-Roasted Vivaldi Potatoes With Chili Yogurt and Mint
Twice-roasted Vivaldi potatoes with chili yogurt and mint top a platter. Perfect for gatherings, these flavorful potatoes are a dish to impress. Download our new app for more recipes!
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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)
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