Roasted Red Potatoes with Raita
Yield: 8-10 servings
Cook Time: 25 minutes
Tips: Golden potatoes may also be used, though red potatoes provide added color. Dollops of sour cream may be used instead of Raita, if desired.
Suggestion: Delicious served as a side dish to most any meat or seafood dish.
Looking for a new potato side dish? This healthy Roasted Red Potato with Raita recipe features red oven roasted potato wedges that are coated with an olive oil and Dijon mustard mixture, then tossed coated with a wonderful combination of herbs.
After baking in the oven for a short 25 minutes, they're tender, slightly crispy and ready to serve! On their own, these potatoes would be delicious, but for added moisture and fresh and unique flavor, a tangy Raita (an Indian, Pakistani and/or Bangladeshi condiment made with plain yogurt, grated fresh cucumber, garlic and lemon juice) is drizzled over the top of the potatoes, along with some crumbled feta cheese and chopped fresh parsley. If desired, these roasted potatoes can also be served with dollops of plain sour cream instead of the Raita. Golden potatoes, such as Gold Yukon or yellow potatoes can be used with this recipe as well, though the red potatoes offer vibrant color. In addition to having lively herbal flavor and a uniquely delicious Raita and feta cheese topping, this roasted red skin potato recipe is healthy!
Recipe▼
Ingredients
- Potatoes
- 4 to 4 1/2 lbs. unpeeled red potatoes
- 1 teaspoon salt
- 1/4 tespoon black pepper
- 2 tablespoons finely minced fresh garlic
- 2 tblespoons minced fresh parsley
- 1 tablespoon minced fresh dill or 1 teaspoon dried dill
- 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- Raita
- 1/2 cucumber, peeled, seeded, and coarsley grated
- 1/2 cup plain yogurt
- 3/4 teaspoon minced fresh garlic
- 1 teaspoon fresh lemon juice
- Garnish
- crumbled feta cheese
- chopped fresh parsley
Directions
Heat oven to 475° F.
Gently scrub potatoes under running water, then cut into long wedges (about 1/2 to 5/8-inch-thick at widest parts). Blot dry with a paper towel and set aside.
In a small mixing bowl, stir together with a fork salt, pepper, garlic, parsley, dill and thyme. In a separate large mixing bowl, stir together with a fork oil and mustard. Add potato wedges to oil and mustard mixture and toss with a rubber spatula to thoroughly coat. Sprinkle herb mixture over the top of potatoes, then toss again until evenly coated.
Place potatoes, skin sides down, on a greased baking sheet (either brush baking sheet with oil or spray with non-stick spray). Bake for 25 minutes, or until potatoes are tender (a toothpick inserted into thickest part of a few potato wedges should easily slide through).
Squeeze grated cucumber over a small bowl to remove as much liquid as possible. Discard liquid. Mix grated cucumber with remaining Raita ingredients.
Arrange potatoes on a serving platter. Dollop or drizzle potatoes with Raita, then sprinkle with feta cheese and chopped parsley.
Potatoes
Gently scrub potatoes under running water, then cut into long wedges (about 1/2 to 5/8-inch-thick at widest parts). Blot dry with a paper towel and set aside.
In a small mixing bowl, stir together with a fork salt, pepper, garlic, parsley, dill and thyme. In a separate large mixing bowl, stir together with a fork oil and mustard. Add potato wedges to oil and mustard mixture and toss with a rubber spatula to thoroughly coat. Sprinkle herb mixture over the top of potatoes, then toss again until evenly coated.
Place potatoes, skin sides down, on a greased baking sheet (either brush baking sheet with oil or spray with non-stick spray). Bake for 25 minutes, or until potatoes are tender (a toothpick inserted into thickest part of a few potato wedges should easily slide through).
Raita
Squeeze grated cucumber over a small bowl to remove as much liquid as possible. Discard liquid. Mix grated cucumber with remaining Raita ingredients.
Garnish
Arrange potatoes on a serving platter. Dollop or drizzle potatoes with Raita, then sprinkle with feta cheese and chopped parsley.
