Crispy Lemon Dijon Potatoes with Yogurt Sauce

This is the side dish that quietly steals the whole meal. Crispy, golden baby potatoes piled over a cool, tangy yogurt sauce — both spiked with Our House for that lemon-dijon flavor — then finished with dill, bright lemon zest, and pickled red onions. It looks fancy, but it's basically potatoes and a stir-together sauce. My kind of effort.

Let's make it.

Ingredients

For the potatoes

• 1½ lbs baby potatoes
• 2 tbsp olive oil
• 2 tbsp After Noon Our House dried dressing blend

For the yogurt sauce

• 1 cup Greek yogurt
• 1 tbsp olive oil
• 1 tbsp After Noon Our House dried dressing blend
• 1 tbsp white wine or red wine vinegar

For serving

• Fresh dill, chopped
• Zest of 1 lemon
• Pickled red onions

Directions

1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
2. Cut the potatoes in half and transfer to a baking sheet. Toss with the olive oil and Our House blend until evenly coated.
3. Roast at 400°F for 20–25 minutes, flipping halfway, until golden brown and crispy around the edges.
4. While the potatoes roast, make the yogurt sauce: in a small bowl, whisk together the Greek yogurt, olive oil, Our House blend, and vinegar until smooth.
5. Spread the yogurt sauce across the bottom of a serving platter or plate.
6. Spoon the crispy potatoes over the sauce. Finish with fresh dill, lemon zest, and pickled red onions.
7. Serve immediately, while the potatoes are warm and crispy.

Pairs well with:

• A roast chicken (or rotisserie, no judgment)
• A big green salad
• A glass of something crisp and cold

Leftovers?

Keep the potatoes and sauce separate in the fridge for up to 3 days. Re-crisp the potatoes in the oven or air fryer, then assemble fresh — the sauce keeps beautifully.

tag us @afternoonfoods if you make it!

Here's to more enjoying less doing