Rosemary-Lemon Potato Bites
Ingredients
- 1 medium yellow potato, cut into small wedges*
- 1 teaspoon olive oil
- 1 1/4 teaspoon dried rosemary, divided
- ⅛ teaspoon sea salt, divided
- ½ cup plain low-fat Greek yogurt
- 1 Tablespoon lemon juice
- 1 to 2 Tablespoons water
Directions
Preheat oven to 400 °F. Toss potato wedges in olive oil, 1 teaspoon dried rosemary, and a dash of sea salt.
Roast until potatoes are soft but beginning to crisp and brown. Meanwhile, whisk together the yogurt, lemon juice, and remaining rosemary and sea salt. Thin out with water as desired.
To serve, place potatoes on a plate and use yogurt sauce as a dip.
Nutrition Facts
Calories 235, Fat: 5 g, Cholesterol: 6 mg, Sodium: 347 mg, Carbohydrates: 32 g, Fiber: 3 g, Potassium: 190 mg, Protein: 15 g, Vitamin C: 61%
