Twice-Roasted Vivaldi Potatoes With Chili Yogurt and Mint
- 2 pounds Vivaldi potatoes, larger size
- 1 tablespoon extra-virgin olive oil
- 1 cup plain whole-milk Greek yogurt
- 1 tablespoon poblano pepper, roasted and finely diced
- 1 chipotle pepper (from can of chipotles in adobo), pureed
- 1 teaspoon lemon zest, finely grated
- Salt to taste
- 1 tablespoon toasted or black sesame seeds (optional)
- ½ cup fresh mint leaves, chopped (optional)
- Extra-virgin olive oil for drizzling (optional)
- Preheat oven to 400°F.
- Toss potatoes with oil on a parchment-lined rimmed baking sheet.
- Roast potatoes, turning them halfway through, until tender, about 25—30 minutes.
- Remove potatoes from oven; increase oven temperature to 425°F.
- Let potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best.
- Spread potato pieces out on the previously used baking sheet and roast potato pieces until browned and crisp around the edges, about 15—20 minutes.
- While potatoes are roasting, prepare chili yogurt by combining yogurt, poblano, pepper, chipotle pepper and lemon zest in a small bowl. Mix well. Season to taste with kosher salt.
- To serve, spread chili yogurt on the bottom of a platter then top with roasted potatoes. Scatter sesame seeds and mint on top of potatoes. Sprinkle with additional salt or drizzle with more oil, if desired, and serve.
Slice larger Vivaldis into 1/4” discs, then roast in the oven on a parchment-lined baking sheet until edges are toasted. Use potato slices as a gluten-free platform for any egg preparation like Eggs Benedict or Eggs Florentine.