Ingredients:

• 8 medium Idaho red potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon Aleppo pepper

Herby yogurt

• 1½ cups Greek yogurt
• 1 clove garlic
• 2 tablespoons olive oil
• ½ cup fresh dill
• 1 bunch scallions
• ½ cup cilantro
• Pinch of chili flakes
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Slice thepotatoes into quarters,thenplacein a bowl. Toss with olive oil, salt and pepper, and Aleppo pepper.
2. Pour the potatoes out on the lined baking sheet and roast 30-40 minutes, or until the potatoes are tender.
3. Halfway through cooking, flip the potatoes for even browning and place back in the oven to finish.
4. While the potatoes roast, make the yogurt by placing all the ingredients into the work bowl of your food processor and pulse until you reach your desired consistency. It should be smooth.
5. When the potatoes are tender, spoon the yogurt into a serving platter, then pour the hot potatoes over top. Garnish with extra dill and cilantro. Enjoy!