Best 8 Potatoes In Yogurt Recipes

YOGURT & SPICE CRUSTED ROAST POTATOES

Steps:

• Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
• Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

BAKED POTATOES WITH CREAMY HERB TOPPING

Steps:

• Preheat the oven to 450 degrees F.
• Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
• If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
• Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
• Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
• Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
• Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

BAKED POTATOES WITH YOGURT CHEESE

Steps:

• Preheat oven to 400 degrees. Scrub potatoes. Prick in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes.
• Split potatoes open with a fork; serve with a yogurt cheese.

TWICE-BAKED POTATOES WITH YOGURT

Steps:

• 1. Preheat oven to 400°F.
• 2. Scrub and wash potatoes very well using a vegetable brush. Dry with a paper towel and rub with olive oil; sprinkle generously with coarse sea salt.
• 3. Bake potatoes in oven for about an hour, or until fork tender. Allow potatoes to cool until they can be handled but are still hot; about 10 minutes.
• 4. Using a knife, cut an oblong hole in the top of the potato. (You may need a clean dish towel or mitts to handle the potatoes.) Using a spoon, scoop out as much of the potato pulp as you can, leaving the side walls intact. Scrape the pulp out of the tops you cut off, too, and discard the "lid".
• 5. Return the shells to the hot oven for another 10 minutes to crisp.
• 6. Meanwhile, mash the potato pulp using a potato masher, adding butter, salt and pepper, garlic, onion, cream, yogurt , cheddar (save a little cheese for the top) and chives. Taste and adjust seasonings.
• 7. Spoon the mixture into the potato shells until heaping full and return them to the oven. Sprinkle tops with remaining cheese and paprika.
• 8. Bake in 425°F oven (on top rack) until tops are golden and bubbly, about 10 minutes -
• 9. Sprinkle with parsley and serve.

POTATOES IN YOGURT

Steps:

• Place a skillet on medium heat and heat the oil/ghee in it.
• When heated, add the minced ginger, and then the chopped onion.
• Saute for a minute.
• Add the potato cubes and fry for a while.
• Reduce the flame to low, cover the skillet, and cook until the potatoes are tender.
• Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt.
• Fry for 2-3 minutes.
• Add the yogurt/curds to the potato mix, and then add the water.
• Mix well and bring it to a boil.
• Remove from the flame and garnish with the corriander.
• Serve hot.

POTATOES IN A YOGURT SAUCE

Steps:

• 1. Boil the potatoes in salted water with their skins on until they are just tender, then drain and set aside.
• 2. Mix together yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar in a bowl. Set aside.
• 3. Heat the oil in a medium saucepan and add whole cumin seeds. cook for a minute or two.
• 4. Reduce the heat, stir in the yogurt mixture and cook for about 3 minutes over a medium heat. If you do not let it cool down enough the yogurt will curdle, this is fine but it ruins the texture.
• 5. Add the fresh coriander (cilantro), green chilies, and potatoes. Blend everything together and cook for a further 5-7 minutes, stirring occasionally.

BAKED POTATOES WITH YOGURT CHEESE

Steps:

• Line a fine sieve with a coffee filter or paper towel and set over a large glass measuring cup or deep bowl. Fill sieve with yogurt. Cover with plastic wrap, and refrigerate at least 8 hours (or up to 24 hours).
• Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Preheat oven to 400°F. Prick potatoes in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes (depending on size).
• Split potatoes open with a fork; serve with yogurt cheese.
• Cook 1 garlic clove in boiling water 1 minute; remove, and chop finely. Stir garlic and 3 tablespoons finely chopped fresh chives into yogurt cheese
• Yogurt cheese can be refrigerated up to 1 week in an airtight container. Before serving, pour off any liquid that may have accumulated.
• (Per Serving)
• Calories: 199
• Fat: 2g (1.3g Saturated Fat)
• Protein: 7.2g
• Carbohydrates: 40.7g
• Fiber: 4g

TWICE-BAKED POTATOES WITH GREEK YOGURT

Steps:

• Preheat oven to 375 degrees. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly.
• Warm butter and cream in a small saucepan. Carefully peel hot potatoes, and cut into thirds. Pass potatoes through a ricer into a large bowl. Fold in cream mixture, yogurt, and chives. Season with salt and pepper.
• Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving.