Summer Potato & Carrots
Summer Potato & Carrots
Yield: 4
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
The perfect summer dish for a dinner party.
Ingredients
Gather the ingredients
- 1 Bag of fingerling potato medley (regular fingerlings okay)
- 2 Rainbow carrots
- 3 tbsp of avocado oil (any neutral oil okay)
- 1 16 oz. tub of full-fat Fage yogurt. (another plain greek yogurt is fine)
- 3 Small meyer lemons (regular lemons fine too)
- 2 tbsp garlic powder
- 2 tbsp dried oregano
- 4 tbsp of butter
- 2 tbsp Mint (finely chopped)
- 2 tbsp Tarragon (finely chopped)
- 2 tbsp Basil (finely chopped)
- Salt & Pepper to taste
Instructions
Lets Make It
- Preheat the oven to 400
- Cut the fingerlings in half or each one into 4 pieces depending on size. Cut the rainbow carrots diagonally about 1 inch thick. Put carrots to the side.
- Cut all your herbs and combine in a small bowl and put to the side.
- Place the potatoes into a medium mixing bowl, and add spices and oil. Mix the spices and oil so that it evenly coats all the potatoes.
- Place the potatoes on a baking sheet and pop them in the oven for 20 minutes
- While they are cooking empty the container of yogurt into a food processor or blender with the juice of 2 small lemons and 1 tsp of salt. Taste, if you want more lemon add the juice of the third lemon. Place in a bowl and pop in the fridge.
- After the potatoes have been in for 20 minutes add the carrots to the baking sheet. Mix them all up so carrots have some oil on them. Pop back in the oven for another 15-20 minutes. Keep an eye on them as it gets close.
- While those are cooking put your butter in a pan on medium heat. When your butter starts to turn brown cut the heat and let it sit in the pan till later.
- Grab a large plate/medium platter and spread the yogurt out in a circle around the entire plate.
- Place the potatoes and carrots over the yogurt, top with your herb salad, and drizzle the brown butter over the top. Sprinkle salt and pepper over the top.
- Enjoy Angel.