Chef Roblé Ali's Lemon Herb Baby Potatoes With Crab

While many of us have the misconception that potatoes are the enemy, the opposite is true. Full of nutrients and fiber, this starchy veggie is a great addition to any meal but the key is how you prepare it. Enjoy your potatoes cold with chef Roblé Ali's flavorful seafood-inspired recipe to absorb all of the resistant starch and reduce its effect on your blood sugar. 

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1 lb baby red and white potatoes
12 oz crab meat, picked through to remove any small pieces of shell
4 small handfuls baby arugula
1 cup cucumbers, washed, seeded, partially peeled and thinly sliced
2 radishes, washed and thinly sliced
1 cup Greek yogurt
1/2 tsp garlic, finely minced
3/4 cup and 1 tbsp extra virgin olive oil
1 tbsp tarragon, chopped
3 tbsp parsley, chopped
1 tbsp chives, chopped (chop extra for garnish)
1 tsp kosher or sea salt
pinch of freshly ground pepper
1/4 cup fresh lemon juice
zest of 1 lemon
1 tbsp white wine vinegar
1/2 tbsp Dijon mustard
1/2 tbsp fresh thyme leaves

1. Bring a medium sized pot of water to a boil. Season will with salt. Add in the potatoes and reduce heat to a low simmer. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain well and cool completely in the fridge.


2. In a bowl, mix together all ingredients for the yogurt, cover with plastic and hold in the fridge.


3. Place a bowl on a towel or damp cloth to prevent sliding, add all ingredients for the dressing except for the oil. While mixing with a whisk, slowly drizzle in the the oil to incorporate. The dressing can be made up to a week ahead of time.


4. To plate, spread the yogurt over the base of 4 plates. Toss the chilled potatoes with a little of the dressing, salt and pepper and place on the yogurt. Add the crab on top and in between the potatoes. Lightly dress the arugula, cucumbers and radishes, season with salt and pepper and place on top of the potatoes and crab. Finish with extra chopped chives.