Roasted Herbed Potato Salad

Little Fingerling Potato Salad

Game of Thrones week 2:  LITTLE FINGERling potato salad. 

This weekend the sun god’s have presented Seattle with some A-M-A-Z-I-N-G weather. Since the sun can quickly be replaced with grey skies and rain, Seattleites flood the streets, bike paths, and ship canals on days like today. Once the thermometer reaches 60 degrees, Seattlelites replace the boots for flip-flops, pull out the summer shorts and keep the flannel and polar fleece hanging in the coat closet. Somehow, after all the dreary winter weather, the sun hypnotize us into forgetting about the months of gloom. A warm, sunny day in Seattle is something magical and indescribable.

After such a beautiful day, I will be watching episode 2 of GOT with the usual crew. Since the Seattle sun has been out in full force , BBQ’s have been pre-heated and are ready for action, which means it is the perfect time to make a (BBQ side dish) sunny day staple–> good ol’ potato salad. For a healthy spin on the classic version, I have skipped the mayo and replaced it with high protein/low-fat Greek yogurt. (Don’t worry, no flavor was killed in the making of this recipe.) Try it out and let me know what you think!

Fingerling Potatoes


I love fingerling potatoes because of their color and variety in shape and size.


For this recipe, I started by pre-heating the oven and washing/slicing all of my potatoes.



Slice the potatoes and toss them with olive oil and paprika. Place on baking sheet, making sure not to overlap the potatoes too much.


While the potatoes are cooking, start making the dressing.




Mix all dressing ingredients together and test taste. You may find that you want more olive oil, lime juice, salt, pepper, etc. Everyone’s taste preferences are different, which is why it’s so fun to cook! Tailor the recipe to fit your needs.


potato salad


Once the potatoes have cooked, and slightly cooled, add them to the sauce and gently fold together.




Garnish with diced green onions or chives. Serve warm or cold.


Happy Cooking!

xoxo, Megan


Little Fingerling Potato Salad

  • Servings: 6-8
  • Difficulty: easy
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1-2lbs of fingerling potatoes, washed and cut into 1/4″ thick dime shapes

1-2 tsp paprika

2 Tbsp of olive oil, divided

6oz of plain greek yogurt

2-3 Tbsp of lime juice

2 tsp stone ground mustard

1 Tbsp dried oregano

1 Tbsp dried parsley

1 Tbsp dried basil

1 tsp black pepper

1 tsp salt


  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Toss sliced potatoes in 1 Tbsp of olive oil and paprika. Place on baking sheet  in one single layer. Avoid overlapping the potatoes. (You may need to use two baking sheets if you have a lot of potatoes).
  2. Roast the potatoes until golden brown, approximately 20-25 minutes. Flip half way through baking.
  3. While the potatoes are cooking, prepare your dressing. Combine the yogurt, lime juice, mustard, oregano, parsley, basil, salt, and pepper in a bowl and mix well. Add the other 1 Tbsp of olive oil.
  4. Once the potatoes are cooked, let them cool for 5-10 minutes. Add to yogurt dressing and mix well. Garnish with diced green onions or chives. May be served warm or cold.


Spicy Roasted Chickpeas

Spicy Roasted Chickpeas

Tonight I am planning to meet with some wonderful friends and watch the first episode of the long-awaited season 5 of Game of Thrones. This time last year, quite soon after I began dating my boyfriend, I was graciously welcomed in to this viewing group. I remember being so excited to meet these friends for the first time that I decided to make this Daenerys TARTgaryen for the event. (I am still so very proud of this creation).

In the weeks following, we would continue to meet up, catch up on life, bond over delicious GOT inspired food, and be mesmerized by George R. R. Martin’s storyline. This year we continue the tradition. New recipe ideas are already brewing! Get ready for some tasty treats in the weeks to come!

Tonight’s creation…..

WINTER IS CUMIN (Roasted Chickpeas) 

These chickpeas are a great snack (or appetizer) with high amounts of fiber and protein.

Crunchy, spicy, and satisfying!

Roasted Chickpea Ingredients

While there are a number of different recipes for roasted chickpeas, I wanted to use something with cumin (obviously).

Roasted Chickpeas

I opened a can of chickpeas, drained the liquid and rinsed the chickpeas in a colander under cold water for about 1 minute. I then tossed the chickpeas into a bowl with olive oil and spices, and then mixed well.

Roasted Chickpeas

Spread the chickpeas on a foiled lined baking sheet and place in a 300 degree F pre-heated oven for 60 minutes. Make sure to stir the chickpeas around after about halfway through baking.

Roasted Chickpeas

Once the timer has gone off remove the pan from the oven and let cool for about 5-10 minutes.

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Let me know what you think! Happy Game of Thrones day!


As always, Happy Cooking!


xoxo, Megan 


Spicy Roasted Chickpeas

  • Servings: 4-8
  • Difficulty: easy
  • Print


  • 2 15oz cans of organic garbanzo beans (rinsed and drained)
  • 1 1/2  Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp cayenne powder
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp salt
  • 1 Tbsp olive oil


  1. Preheat oven to 300 degrees F.
  2. Line a baking sheet with foil
  3. Mix all ingredients together and spread on foil
  4. Bake for 30 minutes, stir gently, and then bake for another 20-30 minutes until hard and crunchy.