It's been cold here, work has been busy, and I've been super lazy about cooking as a result, but I'm finally trying some new recipes. The Wednesday Chef can always be trusted for easy, tasty recipes, so I'm trying her recommendation for fried potatoes with yogurt sauce, although changing it up a bit.
Potatoes
Olive oil
Thyme
1/2 cup plain yogurt
2 tablespoons crumbled Greek feta cheese
2 to 3 tsp Dijon mustard
Pepper (I used close to a tablespoon)
1 tablespoon of white wine vinegar
Slice potatoes into shape and size you desire, sprinkle with thyme then toss in olive oil. Bake until crispy and cooked through. Combine the yogurt, feta, mustard and pepper. Add the vinegar and stir well, until creamy. Use the sauce to dip!
Thursday, July 30, 2009
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