Crispy Roasted Potatoes with Zhoug and Zesty Yogurt
Print Recipe
PureWow editors select every item that appears on this page, and some items may be gifted to us. Additionally, PureWow may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
There’s no such thing as a spud that isn’t delicious. But the same baked russets with sour cream can feel a bit humdrum after the billionth time. To spice up your favorite side dish, try the crispy roasted potatoes with zhoug and zesty yogurt from Radhi Devlukia-Shetty’s new cookbook, JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly.
“I’ve never met a buttery, crispy potato that I didn’t devour with pleasure,” writes Devlukia-Shetty. (Editor’s note: Same.) “For this dish, I’ve paired the potatoes with zhoug, a Yemeni hot sauce that packs serious but fresh green heat from jalapeño. Then, a drizzle of lemony yogurt cools it all down.”
While you could save some time by using store-bought zhoug (Trader Joe’s has its own version), making it from scratch is as simple as blending herbs and spices in a food processor. Better yet, it’ll keep in the fridge for up to five days.
Excerpted from JOYFULL: Cook Effortlessly, Eat Freely, Live Radiantly. Copyright @ 2024 by Radhi Devlukia-Shetty. Photography Copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
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
3 tablespoons extra-virgin olive oil
Zesty Yogurt
½ cup plain vegan yogurt
1 tablespoon vegan mayonnaise
1 teaspoon fresh lemon juice
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Zhoug, for serving
Directions
1. Make the Crispy Potatoes: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the potatoes with the olive oil, parsley, cilantro, salt, paprika and pepper until evenly coated.
3. Arrange the potato slices on the prepared baking sheet in a single layer. Bake until they just start to brown, 13 to 15 minutes. Turn and cook until crispy, browned and cooked through, 10 to 15 minutes more.
4. Make the Zhoug: Meanwhile, in a food processor or blender, combine the cilantro, parsley, lemon juice, chiles, sugar, cumin, caraway, salt, asafoetida and chile flakes and pulse until coarsely chopped. Add the oil and pulse again to create a chunky paste. Store the zhoug in a sealed container in the refrigerator for up to five days.
5. Make the Zesty Yogurt: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, salt and pepper.
6. To serve, arrange the crispy potatoes on a serving plate and dollop the zhoug around and over the potatoes. Drizzle the yogurt on top and serve warm.
209 calories
13g fat
21g carbs
3g protein
3g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.