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Recipe by: Anthony Zamora, RD
These baby potatoes are a great complement to your meal or can be whole food-on-the-go fuel.
3 cups of petite or
fingerling potatoes Salt, to taste
1 5.3 ounce container plain Greek yogurt, 2% or nonfat
1 tbsp chili garlic sauce (sambal)
¼ cup chopped cilantro
Optional: ¼ cup chopped mint
Prep Time: 3min | Cook Time: 7min
Wash potatoes and place them on a microwave-safe plate.
Microwave on high for 5-7 minutes, or until soft. For the sauce: As the potatoes are cooking, in a small bowl, combine all sauce ingredients. Add chopped mint if desired. Set aside.
Remove potatoes from the microwave. Season with salt. Serve with sauce drizzled over or on the side.
Note: Potatoes can be stored in the refrigerator for up to five days and make a great snack at home or on-the-go!
Nutritionals are per serving which is half the recipe.
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