Chipotle-spiced Roasted Potato Salad with Celery & Greek Yogurt - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon brown sugar
- 1 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher or sea salt
- Fresh cracked black pepper, to taste
- 3/4 cup chopped celery
- 1/4 cup Greek yogurt
Instructions
- Preheat the oven to 400 °. Line a baking pan with parchment paper.
- Scrub the potatoes clean, and then dry them on paper towels. Cut into quarters and set aside.
- In a large bowl, whisk together the oil, brown sugar, chipotle, smoked paprika, salt, and pepper. Add the potatoes and stir until the potatoes are completely coated.
- Spread the potatoes and any leftover oil and spices on the lined baking pan in single layer. Roast for 20 minutes, turn the potatoes, and continue roasting for 10-20 minutes, or until the potatoes are golden and crisped. Set aside to cool to room temperature.
- Combine the potatoes and celery in a large bowl. Add the Greek yogurt to the potatoes and celery and then gently toss to coat with the yogurt. Serve at room temperature or chilled.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment