Method to Make Gluten-Free Mojo Potatoes with Tangy Yogurt Sauce
Preparing the Mojo Potatoes:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the Potatoes: Wash and scrub the potatoes thoroughly. Leave the skin on for added texture and nutrients. Cut the potatoes into wedges, making sure they are all relatively the same size for even cooking.
- Season the Potatoes: In a large mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and pepper. Toss the potato wedges in the spice mixture until they are evenly coated.
- Bake the Potatoes: Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, turning them halfway through to ensure they cook evenly and get crispy on all sides. The potatoes are done when they are golden brown and crispy on the edges.
- Garnish: Once the potatoes are done, remove them from the oven and sprinkle with freshly chopped parsley for an added burst of flavor and color.
Preparing the Tangy Yogurt Sauce:
- Mix the Ingredients: In a medium-sized bowl, whisk together the Greek yogurt, lemon juice, olive oil, honey or agave syrup, minced garlic, salt, and pepper. Mix until smooth and creamy.
- Add Fresh Herbs: Stir in the chopped dill or parsley, giving the sauce a fresh and vibrant taste. Adjust the seasoning to your preference.
- Chill the Sauce: Place the sauce in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together and enhances the overall taste.
Serving the Mojo Potatoes with Tangy Yogurt Sauce:
Serve the crispy Mojo Potatoes hot, alongside the chilled Tangy Yogurt Sauce. The contrast between the warm, spiced potatoes and the cool, tangy sauce is truly irresistible. This dish is perfect as a side for grilled meats, a topping for salads, or as a snack on its own.
No Responses Yet