These crispy roasted potatoes are seasoned with Black Magic seasoning, complemented by a smoked yogurt and dill chimichurri for a flavorful dish. The potatoes turn out spicy and crispy, while the chimichurri adds a cooling, herbaceous element.
1: Preheat smoker to 165°F and oven to 425°F.
2: Place the yogurt in a heatproof container and smoke it for 1 hour. Transfer the yogurt to the fridge to chill.
3: Peel and cut the potatoes. Put them in a pot of cold water with baking soda, garlic, and bay leaves. Boil the potatoes for 10 minutes or until a knife pokes through without any resistance.
4: Drain the potatoes and transfer them into a bowl with Black Magic seasoning, salt, and olive oil and give it a gentle mix. Place the potatoes onto a baking sheet lined with parchment paper.
5: Bake the potatoes for 40 minutes, flipping halfway.
6: In a bowl, mix together dill, parsley, shallot, chili flakes, lemon zest, olive oil, red wine vinegar, salt, and pepper.
7: To serve, start with the yogurt on the plate, then potatoes, and finally the chimichurri.
