Crispy Potatoes with Herbed Yogurt

Symptom check-in

POTS:late-day fatigue with mild leg heaviness - needed salt + carbs without volume overload

Vestibular migraine:light head pressure and visual sensitivity - avoiding sharp acidity, raw onion, and spice

Lupus:hand and wrist stiffness with general inflammation fatigue - wanted anti-inflammatory herbs and warm, soft textures

Disorder safety check

Condition	Works?	Why
POTS	Yes	Salted potatoes + yogurt provide sodium and steady energy
Lupus	Yes	Olive oil, herbs, no deep frying
Vestibular migraine	Yes	No acid, no heat-spice, uniform texture

Ingredients (1 bowl)

• 1–1½ cups potatoes, diced into bite-sized cubes

• 1–1½ tbsp olive oil

• Salt (to taste - slightly generous)

• Black pepper (light)

• ½ tsp turmeric (optional, for color and anti-inflammatory support)

• ½ tsp ground cumin (optional)

• Fresh parsley or dill, finely chopped

Yogurt base

• ¾ cup full-fat plain Greek yogurt

• 1 tbsp olive oil

• Pinch of salt

• Optional: chopped herbs (dill, parsley, or cilantro)

How to make it

1. Cook the potatoes

• Preheat oven to 400°F (205°C).

• Toss diced potatoes with olive oil, salt, pepper, and optional turmeric/cumin.

• Spread in a single layer on a baking sheet.

• Roast 25–30 minutes, flipping once halfway, until golden and tender.

• Remove and let cool slightly (warm, not hot).

2. Prepare the yogurt base

• In a bowl, add Greek yogurt, olive oil, and a pinch of salt.

• Stir until smooth and creamy.

• Fold in chopped herbs if using.

• Taste and adjust salt gently.

3. Assemble

• Spoon yogurt base onto a shallow bowl or plate.

• Spread into a thick, even layer.

• Top with warm roasted potatoes.

• Finish with fresh herbs and a final light sprinkle of salt if needed.