Crispy Roasted Potatoes with Zhoug and Zesty Yogurt Recipe

Name: Crispy Roasted Potatoes with Zhoug and Zesty Yogurt Recipe
Ingredients: 8 medium Yukon Gold potatoes (about 1½ pounds), unpeeled, sliced into 1-inch-thick rounds; 3 tablespoons extra-virgin olive oil; ½ tablespoon minced fresh parsley leaves; ½ tablespoon minced fresh cilantro leaves; 1 teaspoon sea salt; 1 teaspoon paprika; ¼ teaspoon freshly ground black pepper; Zhoug; 1 cup fresh cilantro leaves; ¼ cup fresh parsley leaves; 3 tablespoons fresh lemon juice; 2 small hot Indian or Thai green chiles, stemmed but whole; 1 teaspoon turbinado sugar; 1 teaspoon ground cumin; 1 teaspoon caraway seeds (optional); ¼ teaspoon sea salt; ⅛ teaspoon asafoetida; Pinch of red chile flakes; Zesty Yogurt; ½ cup plain vegan yogurt; 1 tablespoon vegan mayonnaise; 1 teaspoon fresh lemon juice; Zhoug, for serving

www.purewow.com

The crispy roasted potatoes with zhoug and zesty yogurt from Radhi Devlukia-Shetty’s new cookbook, “JoyFull,” are the ultimate side dish. They just might be, dare we say it, better than fries....

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Ingredients

8 medium Yukon Gold potatoes (about 1½ pounds), unpeeled, sliced into 1-inch-thick rounds
3 tablespoons extra-virgin olive oil
½ tablespoon minced fresh parsley leaves
½ tablespoon minced fresh cilantro leaves
1 teaspoon sea salt
1 teaspoon paprika
¼ teaspoon freshly ground black pepper
Zhoug
1 cup fresh cilantro leaves
¼ cup fresh parsley leaves
3 tablespoons fresh lemon juice
2 small hot Indian or Thai green chiles, stemmed but whole
1 teaspoon turbinado sugar
1 teaspoon ground cumin
1 teaspoon caraway seeds (optional)
¼ teaspoon sea salt
⅛ teaspoon asafoetida
Pinch of red chile flakes
Zesty Yogurt
½ cup plain vegan yogurt
1 tablespoon vegan mayonnaise
1 teaspoon fresh lemon juice
Zhoug, for serving