Hubby’s too busy watching football to cook for football so I am kicking off our week of Super Bowl Eats. That probably shocks you as much as it scandalizes my childhood and college girlfriends. Brooke + Football = End-of-World

What can I say? Jamie’s a lion- tamer and I’m one mouse click away from ordering a Giants cheer leading uniform. For the baby. For the baby! (Also, I’ll let you in on a little secret: you can manage just about anything with a glass of crisp white in hand–particularly Les Boucaults Sancerre that you can nab for a song and a dance at SoHo Wine & Spirits.)

Fatty, homemade chips & dips and cheesey casseroles hold a special place in my Dixie heart. They’re what I was weaned on down South as a little girl and then as a big girl at holiday parties (like, Christmas 2010). But for this year’s Super Bowl, I wanted to come up with a set of healthier bites that show off really bright flavors and maybe, maybe a touch of elegance.

Roasted Fingerling Potatoes with Garlic-Horseradish Yogurt “Cream.” Boom! The funny-shaped, buttery potatoes are somehow really pretty when split and fanned out on a platter. The dipping sauce is just plain amazing and delicious… on anything. (I’m going to enjoy a few spoonfuls on my salmon supper tonight and my roasted chicken lunch tomorrow.) The best part of all? I make my “cream” with Chobani yogurt and low-fat mayo. If you strain your yogurt like a good cook–and give it just enough bite with horseradish, garlic and lemon–you don’t miss any of the fat.

Set down those beer cans (and glasses of Sancerre) and eat!

Roasted Fingerlings with Garlic-Horseradish Yogurt “Cream”

For the potatoes

  • 1 lb fingerling potatoes, brushed clean
  • extra virgin olive oil, as needed
  • kosher salt, as needed
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon garlic (about 2 cloves), finely chopped

For the Garlic-Horseradish Cream
*Special (but not absolutely necessary) equipment- fine mesh strainer, paper coffee filter

  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 2 teaspoons scallions (about 2 scallions), green part included, very finely chopped
  • 1 cup Chobani yogurt*
  • 1 tablespoon low-fat mayonnaise
  • 1 ½ tablespoon fresh, jarred horseradish**
  • 1 ½ tablespoon fresh lemon juice (about 1/4th of a lemon) or to taste
  • ½ teaspoon kosher salt

*Do not use no-fat yogurt! Too much moisture. Go for regular yogurt or 2%.

**It makes a world of difference to use the coarse-cut, fresh ground, jarred horseradish found in the refrigerated section, *not* the stuff found on the ketchup aisle.

Preheat oven to 425 degrees.

Over a small bowl, place a fine-mesh strainer and line it with a coffee filter. Spoon yogurt into strainer and let it sit for one hour, allowing the moisture to drip into the bowl. If you don’t have a fine mesh strainer (though you should!), you can skip this step.

In a medium-sized bowl, toss potatoes with a healthy pour of olive oil and a generous amount of salt. (Yep, I’m not giving measurements; I’m asking you to use your judgment with the former and the latter.) Add two tablespoons parsley and one tablespoon garlic to the potatoes and stir until they’re well coated.

Reduce oven heat to 400 degrees. Place potatoes on a baking sheet and cook for 45 minutes or until a knife easily pierces through.

While potatoes are cooking, combine parsley, garlic and scallions in a small bowl. In another bowl, whisk together yogurt, mayo, horseradish, lemon juice and salt. Once the cream mixture is nicely combined, add the parsley, garlic and scallions to it. Stir well and transfer to serving bowl.

Remove potatoes from oven and allow to slightly cool. Once you can handle them, split them and arrange on plate.

Serve potatoes warm, dip chilled. Enjoy.

Serves 6.

(Photo by Colleen Duffley)