Crispy Potatoes with Scallion Sauce Over Yuzu Yogurt

Preheat oven to 425 F. Line a baking sheet with parchment paper, and add the potatoes, 1 ½ tbsp olive oil, and a few generous dashes of onion powder and garlic powder. Season with salt and pepper, toss together, and then bake for 30-35 minutes or until potatoes are crispy, flipping halfway through cooking.

While potatoes are roasting, prepare your yuzu yogurt by mixing together 1 cup Greek yogurt, 1 tsp YUZUCO yuzu juice, and a pinch of salt. Set aside.

Prepare the scallion sauce by adding 2 large scallions, 1 sliced shallot, 4 cloves minced garlic, and 1/2 tsp red pepper to a small bowl. Heat up 1/4 cup olive oil in a pot until it’s just starting to smoke, and then immediately pour over the scallion mixture. Mix together, and let sit for 10 minutes. Then mix in 2 tbsp cilantro, 1 tbsp YUZUCO yuzu juice, and a pinch of salt.

Plate your potatoes by spreading the yuzu yogurt on the bottom of the plate. Top with the crispy potatoes and finish off with the scallion sauce on top. Serve immediately!