Parmesan Caesar Crispy Potatoes

• temps total: 55 minutes

Ingrédients

3 lbs pee-wee Dutch yellow potatoes

3 tbsp avocado oil

2 garlic cloves, minced

Kosher salt

CAESAR SAUCE

½ cup Greek yogurt

1 lemon, juiced

1 tbsp Dijon

3 anchovy fillets

2 roasted garlic cloves

2 tbsp olive oil

2 tbsp mayo

1 tsp Worcestershire

2 tbsp chives

Salt + pepper to taste

1/4 cup Parmesan cheese

Instructions

Brine potatoes in salted water 20 min, then boil until fork-tender.

Smash on a parchment-lined sheet, drizzle with oil + garlic.

Roast at 400°F for 25-30 min, then 425°F for 5-10 min until crisp.

Salt immediately out of the oven.

Blend sauce ingredients until smooth, stir in half the chives.

Toss potatoes with sauce, top with remaining chives and parm, serve immediately.