8-10 Red potatoes chopped into 2 inch pieces
1/4 C Olive Oil
Himalayan sea salt
Ground black pepper
1/2 cup of plain full fat yogurt (I use sheep's milk yogurt but you can use whatever).
1 tbsp of Baker & Olive Harissa olive oil (its a little spicy)
handful of finely chopped parsley
Preheat oven to 425 degrees.
In a large bowl, combine first 4 ingredients.
Spread evenly on a cookie sheet. Do not use parchment or foil. Place the potatoes directly on the pan.
cook 35-40 minutes. flip the potatoes over with a spatula halfway through cooking so both sides can brown.
Remove from oven and let cool on sheet for 10 min.
In a small bowl combine yogurt, harissa oil and parsley. stir until just combined. Toss a dollop onto warm potatoes.