Crispy Roasted Potatoes with Zhoug and Zesty Yogurt
Recipe from Radhi Devlukia
I’ve never met a buttery, crispy potato that I didn’t devour with pleasure. 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. You’ll never look at potatoes in quite the same way.
30 min
15 min
6-8
What You'll Need
Ingredients
Crispy Potatoes
- 8 medium Yukon Gold potatoes (about 1½ pounds), unpeeled (see Note) and 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
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)
- 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
Directions
Step 1
Make the Crispy Potatoes: Preheat the oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, toss the potatoes with the olive oil, parsley, cilantro, salt, paprika, and pepper until evenly coated.
Step 2
Arrange the potato slices on the prepared baking sheet in a single layer. Bake until just starting to brown, about 15 minutes. Turn and cook until crispy, browned, and cooked through, another 10 to 15 minutes.
Step 3
Meanwhile, make the Zesty Yogurt: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, salt, and pepper.
Step 4
Make the Zhoug: In a food processor or high-powered blender, combine the cilantro, parsley, lemon juice, green chiles, sugar, cumin, caraway (if using), salt, asafoetida, and chile flakes and pulse until coarsely chopped. Add the oil and pulse again to create a chunky paste. Store in a sealed container in the refrigerator for up to 5 days. NOTE: While you’re at it, make a bonus batch to punch up any savory dish.
Step 5
To Serve: Arrange the crispy potatoes on a serving plate and dollop the zhoug all around and over the potatoes. Drizzle the yogurt on top and serve warm.
Note
You can peel the potatoes if you prefer, but the peels are packed with fiber and nutrients!
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.
Radhi Devlukia
Radhi Devlukia is the author of the New York Times Bestselling cookbook JoyFull, the podcast host of A Really Good Cry, a plant-based cook, mission-driven entrepreneur, and co-founder of Juni Tea. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.
