Roasted Red Skin Potato with Greek Yogurt and Chives

Roasted Red Skin Potato with Greek Yogurt and Chives

Whenever I buy a 5 or 10 pound bag of potatoes, I try to cook them right away. Here in Florida they sprout quickly!! They are also easier to incorporate in other recipes if pre-cooked.

This week Tom bought 10 pounds of Red Skin Potatoes on sale. We're a family of four, so I'm not sure what he was thinking.

Here's my quick and easy way to roast the potatoes. On the evening that I make them, we will have them with dinner. The next day or two everyone snacks on Baked Potatoes. I usually take the rest and turn part of them into Potato Salad (Hard Boiled Eggs, Celery, Fresh Dill, Black Pepper and Greek Yogurt), Smashed Potatoes (Greek Yogurt & Milk) or a sliced Potato Casserole (lots of Herbs, Peppers, Onions and Olive Oil). We also enjoy Omelet dinners, so Home Fries are a lot faster when the Potatoes are pre-cooked.

10 pounds of Red Skin Potatoes
1 tbsp. of Olive Oil per roasting Pan
1 tbsp. of Kosher Salt per roasting pan
2 ounces of Water per roasting pan to start

Wash the Potatoes and remove any eyes. Put the Olive Oil, Salt and Water in a Roasting Pan. Add the moist Potatoes to the pan so that they do not touch each other. Roll them around in the liquid in the pan. Put them in a 350 degree oven. Check the Potatoes every 20 minutes. Rotate them and add an ounce or two of water if the liquid is dried out. Keep them moist. Continue this every 20 minutes until the Potatoes are soft to the touch. About 1-1/2 to 2 hours depending on the size of the Potatoes. Let them cool on the counter before refrigerating.

Roasted Potato with Greek Yogurt and Fresh Chives
Slice and slightly mash one roasted Potato. Add a scoop of Greek Yogurt in place of Sour Cream or Butter. Sprinkle with Cracked Black Pepper and Fresh Chives. Mash together with a fork.