Your two favorite kinds of crisps, finally married!
- 8 whole Medium Yukon Gold Potatoes, 1-inch dice
- 4 teaspoons Fine salt
- 2 tablespoons White vinegar
- 1 stick Melted butter
- ¼ cups Heavy cream
- ½ cups Greek yogurt
- 1 clove minced garlic
- 1 whole Chopped green onion
Preheat oven to 425ºF and prepare a baking sheet with parchment paper or cooking spray. Add the potatoes and 3 teaspoons (1 tablespoon) of salt to a large saucepan and cover with water. Bring the potatoes to a boil, boil for 3 minutes, then drain the potatoes.
Spread the hot potatoes on the prepared baking sheet in an even layer. Sprinkle with remaining salt, vinegar and drizzle with butter. Mix to combine, then spread in a single layer. Bake the potatoes 20 to 30 minutes until golden brown and crispy.
For the dip, combine the cream, yogurt, garlic, green onion and a pinch of salt. Dip the hot potatoes in the yogurt sauce and enjoy!