Garlic Herb Roasted Potatoes with Rosemary & Protein-Packed Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Potatoes with Rosemary & Protein-Packed Crema

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Potatoes with Rosemary & Protein-Packed Crema

Oven-roasted potatoes with rosemary and garlic, served over a silky Greek yogurt crema and topped with protein-rich poached eggs for a satisfying meal.

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NUTRITION

365kcal
Protein
36.1g
Fat
9.4g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Yukon Gold potatoes

0.25 tbsp olive oil

2 clove garlic

1 tsp fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 tbsp nutritional yeast

1 tsp lemon juice

1 large eggs

1 tsp apple cider vinegar

1 tbsp fresh chives

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed Yukon Gold potatoes with olive oil, minced garlic, chopped rosemary, sea salt, and black pepper until every piece is evenly coated.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden-brown and crispy on the edges.

  • 4

    While the potatoes are roasting, whisk together the non-fat Greek yogurt, nutritional yeast, and lemon juice in a small bowl until the crema is smooth and creamy.

  • 5

    Bring a small pot of water to a very gentle simmer and add the apple cider vinegar; crack the eggs into the water and poach for 3-4 minutes until the whites are set but the yolks remain runny.

  • 6

    Spread the savory Greek yogurt crema onto the base of a plate, pile the hot roasted potatoes on top, nestle the poached eggs over the potatoes, and garnish with fresh chives before serving.

Garlic Herb Roasted Potatoes with Rosemary & Protein-Packed Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Potatoes with Rosemary & Protein-Packed Crema

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Potatoes with Rosemary & Protein-Packed Crema

Oven-roasted potatoes with rosemary and garlic, served over a silky Greek yogurt crema and topped with protein-rich poached eggs for a satisfying meal.

NUTRITION

365kcal
Protein
36.1g
Fat
9.4g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Yukon Gold potatoes

0.25 tbsp olive oil

2 clove garlic

1 tsp fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 tbsp nutritional yeast

1 tsp lemon juice

1 large eggs

1 tsp apple cider vinegar

1 tbsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed Yukon Gold potatoes with olive oil, minced garlic, chopped rosemary, sea salt, and black pepper until every piece is evenly coated.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden-brown and crispy on the edges.

  • 4

    While the potatoes are roasting, whisk together the non-fat Greek yogurt, nutritional yeast, and lemon juice in a small bowl until the crema is smooth and creamy.

  • 5

    Bring a small pot of water to a very gentle simmer and add the apple cider vinegar; crack the eggs into the water and poach for 3-4 minutes until the whites are set but the yolks remain runny.

  • 6

    Spread the savory Greek yogurt crema onto the base of a plate, pile the hot roasted potatoes on top, nestle the poached eggs over the potatoes, and garnish with fresh chives before serving.