Yield
Serves 2 to 4 as a side
  • 1 pound baby Yukon Gold potatoes
  • 1 tablespoon olive oil
  • Sea salt
  • 4 garlic cloves, shaved
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 tablespoons plain yogurt
  • Grated zest and juice of 1 lemon
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon cider vinegar
  • 1 tablespoon small sprigs fresh dill

1. Preheat the oven to 350°F.

2. The recipe calls for baby Yukon Gold potatoes, which can be cooked whole. If you are using large, full-sized potatoes, slice them 1/4 inch thick. Place the potatoes and the olive oil in a large castiron pan, and season them lightly with sea salt. Roast the potatoes in the oven for 30 minutes or until they are tender. Remove the pan from the oven and add the shaved garlic. Return the pan to the oven and cook for an additional 2-3 minutes, until the garlic is aromatic and softened. Then remove the pan from the oven and add the bay leaf and the thyme sprig. Stir, and allow to rest.

3. Meanwhile, in a mixing bowl combine the yogurt, lemon zest and juice, pepper, vinegar, and sea salt to taste.

4. Discard the thyme sprig and bay leaf, and place the warm potatoes in a mixing bowl. Add the yogurt dressing and mix well. Place the potatoes in a serving dish and garnish with the dill sprigs.

From The Broad Fork by Hugh Acheson, Clarkson Potter 2015.