10 small yellow Yukon Gold potatoes, cut into quarters
3 tablespoons olive oil, 1 tablespoon reserved
2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
1 cup Greek yogurt
2 tablespoons preserved lemon brining liquid
1/2 red onion, diced
1 large preserved lemon, diced + brining liquid
Salt and pepper to taste
1 tablespoon basil, roughly chopped
1 tablespoon flat-leaf parsley, roughly chopped
Preheat oven to 400 F. On a parchment lined baking sheet, toss the potatoes with 2 tablespoons of olive oil and season with 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Roast the potatoes for 35 to 40 minutes or until golden and slightly crispy on the top.
In a large mixing bowl, combine the Greek yogurt, remaining olive oil, preserved lemon liquid, 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Whisk to combine.
Add warm potatoes, red onion and preserved lemon and toss to combine. Season again with kosher salt and ground black pepper to taste. Garnish with chopped basil and parsley.