Potatoes with Yogurt

This is a Mediterranean-leaning potato side that somehow manages to feel both comforting and bright at the same time. Parboiled potatoes are cubed, browned in butter, then folded into a cool, lemony yogurt dressing with fresh herbs and red pepper before being wrapped in buttered paper and finished in the oven.

The en papillote finish is the trick that sets this apart from a simple potato salad. Sealing everything in buttered greaseproof paper creates a miniature steam chamber where the yogurt warms without breaking, the flavours meld, and the whole package opens dramatically at the table like a bouquet of potato and herb aromas.

Boiling the potatoes with skins on keeps them from absorbing water and turning mushy. Peeling them hot is faster and cleaner (the skins slip off) and leaves you with tender flesh that takes butter beautifully in the next step.

Using only the green part of the scallion is a traditional choice, it’s milder and brighter than the white bulb, which would overpower the delicate yogurt. The red pepper brings colour and a bit of sweetness to balance the tang.

Kitchen Tips

• Use waxy potatoes (Yukon Gold or red), they hold their shape after boiling and don’t turn gluey in the yogurt.
• Full-fat Greek or strained yogurt works best, low-fat can split when warmed in the oven.
• The original recipe calls for a 190°C oven (375°F), which is what the “190 cup” typo means.
• Open the paper packet right at the table, half the charm is the aromatic steam.

Variations

• Add a handful of crumbled feta or goat cheese along with the yogurt for more richness.
• Stir in a teaspoon of sumac or ground cumin for Middle Eastern flair.
• Use mint instead of parsley for a Greek-inspired twist.
• Finish with a drizzle of good olive oil and a sprinkle of Aleppo pepper before serving.