3 yukon gold potatoes
3 tbsp extra virgin olive oil 45 ml
1 large onion
1/2 tsp dried thyme .45 grams
1/2 tsp dried parsley .27 grams
1/2 tsp white sugar 2 grams
handful fresh chives
1/2 cup Greek yogurt 125 grams
sea salt & black pepper
Wash & pat dry 3 medium sized yukon gold potatoes, cut each one into 4 evenly sized quarters, cut each quarter down the middle and into 1/2 inch pieces, add the cut potatoes into a large bowl, drizzle in a generous tbsp of extra virgin olive oil, season with sea salt & black pepper and toss together until well combined, add the coated potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into preheated oven, bake + broil option 250 C - 475 F. Meanwhile, thinly slice 1 large onion and finely chop a handful of fresh chives. Heat a large sauce pan with a medium heat and add in 2 tbsp of extra virgin olive oil, after 2 minutes add in the sliced onions and mix with the olive oil, after 15 minutes and the onions are developing a light golden color, add in 1/2 tsp white sugar and continue to mix, after a total cooking time of 20 minutes and the onions are caramelized, turn off the heat, season with 1/2 tsp dried thyme, 1/2 tsp dried parsley, sea salt & black pepper, mix together until well mixed. About 25 minutes after adding the potatoes into the oven, they should be perfectly roasted, remove from the oven, transfer the roasted potatoes into a large bowl, add the caramelized onions over the potatoes, 1/2 cup green yogurt at room temperature, 1 tbsp of the chopped chives and some black pepper, mix together until well combined. Transfer the creamy roasted potatoes into a serving dish, sprinkle with some chopped chives and serve at once, enjoy!