Looking for the perfect side dish? With a creamy, tender middle and a crisp and crunchy outside, these potatoes are a tasty addition to any meal. Serve it up with a skinny aioli and this dish is sure to impress.
Prep Time:5 mins
Cook Time:40 mins
Total Time:45 mins
CREAMY SAFFRON AIOLI INGREDIENTS:
1/3 cup fat free plain Greek yogurt
2 to 3 tablespoons light mayonnaise
1 tablespoon water
1 teaspoon lemon juice
1 teaspoon oil (optional)
1 clove garlic, minced
1/2 teaspoon crumbled saffron
1/2 teaspoon paprika
CRISPY POTATO INGREDIENTS:
1 and 1/2 pounds red potatoes
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon thyme, dried
1/2 teaspoon parsley, dried
Place potatoes in a large pot. Cover with salted water and bring to a boil. Cook for 20 minutes, or until potatoes are tender. Drain and cool potatoes under cold water.
Preheat oven to 425 degrees F (220 degrees C).
Place potatoes on baking pan covered with parchment paper.
Using a potato masher or a fork, carefully flatten potatoes until they are smashed, but still in one piece.
In a small bowl combine oil, garlic, thyme and parsley. Drizzle mixture onto potatoes.
Bake potatoes for 18 to 20 minutes or until golden brown and crispy.
In a small saucepan, boil 1 tablespoon of water. Remove from heat and add saffron. Cover and let steep for 5 minutes.
Mix in Greek yogurt, mayonnaise, olive oil, lemon juice, garlic, and paprika. Cover and chill.