Ingredients:
- 2 pounds small multicolored potatoes
- Coarse salt and freshly ground pepper
- 4 to 6 tbsp Garlic Olive Oil
- 6 to 8 sprigs fresh thyme, picked
- ½ cup Greek yogurt
- 1 tbsp Sicilian Lemon Balsamic
- Chopped chives for garnish
Directions
Heat oven to 425 degrees.
Bring potatoes to a boil in a large pot of water with salt.
Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
Drizzle two rimmed baking sheets with 1 to 2 tablespoons Garlic Olive Oil on each baking sheet. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick. Brush potatoes with remaining Garlic Olive Oil. Season with salt and pepper and sprinkle with thyme. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.
Serve with Greek yogurt mixed with Sicilian Lemon Balsamic and chives.