Crispy Potato Parfaits (Viral Dot Cake, But Make it Savory)
Layers of golden, crispy-edged potatoes, a tangy lemon-garlic Greek yogurt sauce, freshly grated parmesan, and, the best part, dots of chopped chives and crispy bacon on top. A crowd pleasing side for any summer gathering.
Servings: 4
Ingredients
Yogurt Sauce
- 2 cups Greek Yogurt
- 1 lemon juiced
- ½ teaspoon kosher salt
- 1 large garlic clove grated
Potatoes
- 2 pounds baby gold potatoes quartered
- 1 tablespoon kosher salt
- ½ teaspoon baking soda
- ¼ cup olive oil
- flakey sea salt Maldon is my go to
Toppings
- 2 bunches chives chopped
- ⅓ pound bacon crisped and chopped
- 1 cup parmesan cheese shredded
Instructions
Yogurt Sauce
- Combine all sauce ingredients in a small bowl and set aside
Potatoes
- Place a sheet pan on the center rack in the oven and preheat oven to º425.
- To a large pot, add potatoes, 1 tablespoon kosher salt, and 1/2 teaspoon baking soda. Fill pot with water to 1 inch above potatoes. Bring to a boil.
- Boil potatoes until fork tender, about 8-10 minutes. Drain and add potatoes back to the empty pot. Drizzle olive oil over the potatoes, cover with a lid, and carefully shake the pot to break up the edges of each potato. It will look a bit messy but create the most crispy edges on the potatoes.
- Add a very thin layer of avocado or grapeseed oil to the sheet pan and allow to heat for 5 minutes in the oven (this is optional but gives extra crisp to the potatoes). Carefully layer potatoes onto the oil lined sheet pan. Bake for 35-45 minutes, tossing halfway through. Remove from oven and sprinkle with flaky sea salt while warm.
Layer it up
- Divide potatoes into 4 individual 12 ounce jars, glasses, or ramekins. Top with shredded parmesan, spread on a layer of the greek yogurt sauce, and top with chives and bacon.
Notes
MAKE AHEAD TIP: Make all components up to a day in advance. Store in individual airtight containers in the fridge. Bring to room temperature before serving. For the potatoes, just before serving, reheat in an air fryer at º370 for 3-5 minutes or in a º400 oven for 10 minutes. Layer and serve!