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CRISPY BABY POTATOES WITH DILL DIP
Ingredients
For the potatoes:
- 1.3 lb of baby potatoes
- 2 tbsp olive oil
- 1 tsp of TERANA Garlic Salt
- ½ tsp of TERANA Ground Black Pepper
For the dip:
- ¾ cup + 2 tbsp of plain Greek yogurt
- 1 tsp of TERANA Dill Weed
- ½ tsp of TERANA Ground Garlic
- 1 tbsp of lemon juice
- Salt to taste
Directions:
1. Preheat the oven to 425°F. Cut the potatoes in half and toss with olive oil, TERANA Garlic Salt, and TERANA Ground Black Pepper.
2. Arrange cut-side down on a baking sheet and roast for 25–30 minutes, until golden and crispy.
3. For the dip, mix the Greek yogurt, TERANA Dill Weed, TERANA Ground Garlic, lemon juice, and salt.
4. Serve the potatoes hot with the creamy dill dip.
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