Makes 4 servings
1 pound Baby Dutch Yellow Potatoes
2 teaspoons Olive Oil
1 teaspoon minced Garlic
Preheat oven to 400°
Scrub potatoes under cold water, removing any dark spots. Cut potatoes in quarters or in half if small, you want to have them about the same size. Pile potatoes in a roasting pan or glass baking dish and toss with the 2 teaspoons of olive oil and garlic; spread potatoes out evenly in a single layer and roast for 35 minutes. Check halfway through and toss to make sure they brown evenly.
When potatoes are cooked through, remove from roasting pan to a medium bowl, making sure to scrape any leftover oil and brown bits into the bowl.
In a small bowl, combine:
1 Tablespoon nonfat Yogurt
1 Tablespoon Mayonnaise
1 Tablespoon minced fresh Parsley
1 Tablespoon minced fresh Dill
⅛ Teaspoon Sea Salt
Add to potatoes and toss well. Serve warm.