Potatoes with Yogurt Sauce
I haven’t met a potato I would turn down, but I have to admit I have a special thing for new potatoes. They’re small, round and have beautiful deep color. Totally superficial I know but what can I say. They’re pretty. Pretty delicious too. I like to keep a bag or two of a variety of potatoes in my pantry, they go with just about anything and let’s face it they’re fairly cheap. Having them on hand means I’m always looking for new ways to make potatoes. Besides eating them on their own, because for me a big fat creamy potato dripping in butter and okay loaded with cheese is pretty irresistible but probably not the most reasonable dinner choice eh?
These new potatoes kissed with a zippy yogurt sauce are an easy peasy side dish idea. You wouldn’t know if from the taste but this entire dish is lactose free. I used Yoplait’s® new lactose free yogurt in vanilla as the base for this zippy yogurt sauce. “Lactose-free doesn’t have to mean dairy-free. With new Yoplait® Lactose Free yogurt, you can say yes to a smooth, creamy, and great-tasting dairy treat, without the worry.”
Loving lactose free? Try our blueberry smoothie made with Yoplait lactose free yogurt:
Disclaimer: This post is sponsored by Yoplait. My opinions are my own. Always have been. Always will be.
What You Will Need:
- 1 quart baby red potatoes
- 4 tablespoons dairy free butter
- 6 ounces Yoplait lactose free plain yogurt
- 1 small lime - juiced
- 2 tablespoon flat leaf Italian parsley – roughly chopped, divided
What To Do:
- Preheat oven to 425 degrees. Spray a 10 x 7 oven proof dish with non-stick cooking spray. Set aside.
- Using a small paring knife, cut a small slit across the top of each potato. Transfer potatoes to baking dish. Season with salt/pepper. Dot butter randomly across top of potatoes. Loosely cover dish with foil and bake for approximately 35-40 minutes or until fork tender.
- Into a small bowl add: yogurt, lime juice and 1 tablespoon parsley. Season with salt/pepper. Mix together until well combined.
- Drizzle sauce over potatoes and garnish with remaining tablespoon of parsley.