This is a great first course or snack. It also works well for a party or tapas night. Any small potato will work, like new or fingerling, the blue potatoes just look cool. Use full fat or fat free plain greek yogurt for this. I am a huge fan of the Greek Gods line.
Roasted New Potatoes with Pancetta Yogurt Dipping Sauce
- 1 lb new potatoes washed and sliced in half
- 4 tbsp butter
- Coarse sea salt
- 3 slices pancetta diced fine
- 1 tbsp garlic minced
- 2 tbsp fresh parsley chopped fine
- 1 cup greek yogurt
- 1 tbsp dry sherry
Melt butter and toss with potatoes and sea salt. Spread out potatoes cut side down on a large baking sheet in one layer. Roast at 375 degrees until browned and crispy, flipping once. Meanwhile mix yogurt, parsley and sherry until smooth. In a small frying pan cook pancetta until browned then add garlic and saute for one minute. Drain fat and then add meat to yogurt mixture. Stir well and let stand for 30 minutes for flavors to develop. Serve potatoes hot with dip.