Details

• Servings: 6
• Serving Size: 1/2 cup

Bang Bang Sauce

Ingredients

• 1/4 cup nonfat plain Greek yogurt
• 1 Tbsp sriracha sauce
• 1 Tbsp honey

Preparation

1. In a small mixing bowl, add the yogurt, sriracha and maple syrup and stir to combine. Set aside and refrigerate until ready to serve.

Bang Bang Potatoes

Ingredients

• 1 1/2 lbs yellow new potatoes, halved
• 2 Tbsp olive oil
• 1 Tbsp cornstarch
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp freshly ground black pepper
• 1/2 tsp onion powder
• Non-stick cooking spray
• 1 large thinly sliced green onion, for garnish

Preparation

1. Arrange a rack in the center of the oven. Line a large rimmed baking sheet with parchment paper and lightly grease with nonstick cooking spray; set aside. Preheat oven to 450°F.
2. In a medium pot, add 2 quarts of water and ½ teaspoon baking soda; bring to a rolling boil. Add potatoes and cook until barely fork-tender, about 10 to 12 minutes (Note: Be careful not to overcook them).
3. Drain parboiled potatoes in colander and return to pot. Shake potatoes around a few times so they become rough on the exterior and to help any excess water evaporate.
4. In a large mixing bowl, whisk together olive oil, cornstarch, Italian seasoning, garlic powder, paprika, black pepper, onion powder and salt. Transfer potatoes to bowl with cornstarch slurry and toss to coat well.
5. Transfer potatoes to prepared baking sheet and spread into a single layer, skin-side down. Roast until tender and deep golden brown, at least 30 minutes, but up to 50 minutes (Note: the longer you roast them, the crispier they get, but be careful not to burn them).
6. When the potatoes are done cooking, transfer to a serving dish, drizzle with Bang Bang Sauce and garnish with sliced green onion.