Smashed Potatoes & Garlic Mint Yogurt
With roasted fennel & their fronds
With roasted fennel & their fronds
An easy weeknight dinner side that pairs well with essentially any protein, and a staple dinner party side of mine: you can prep the yogurt in advance, boil the potatoes early on, then add the potatoes and fennel to the oven 40 minutes before you’re ready to eat. If you’re having a hard time finding mint this time of year, you can always opt for parsley for a similar effect! The fennel here ends up perfectly tender with some golden, crisp edges and this is my favorite way to make it—a great intro to fennel if you haven’t made it before.
Ingredients:
For the Garlic Herb Yogurt
1 Cup Greek yogurt
1 Tbsp. fresh mint leaves, roughly chopped
Juice and zest of 1 small lime
2 large cloves of garlic, smashed and finely sliced
1/2 tsp kosher salt, plus more to taste
1 tablespoon of olive oil
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