Pan-Seared Potatoes with Herbed Yogurt

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Crisp-edged potatoes are nestled in a cool, herbed yogurt sauce that balances their earthy richness with bright herbal notes. This Scandinavian-inspired vegetarian recipe, ready in about 35 minutes, pairs potatoes, olive oil, dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, small Yukon Gold potatoes
• 3 tbsp olive oil
• 2 tbsp, chopped dill
• 1 tbsp, chopped chives
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Cut potatoes into 1/2-inch thick wedges and toss with 2 tbsp olive oil, salt, and pepper. Arrange in a single layer in a cold skillet, then heat over medium-high for 25 minutes, flipping once, until golden brown and crisp on all sides.
2. Step 2: While potatoes cook, whisk together yogurt, lemon juice, dill, chives, and remaining 1/4 tsp black pepper in a small bowl.
3. Step 3: Transfer potatoes to a serving platter, drizzle with 1 tbsp of the herbed yogurt, and serve immediately with remaining sauce on the side. The potatoes should be crisp on the outside and tender within when pierced with a fork.