Preparation

Step 1 out of 8

Make the Dip:

Step 2 out of 8

Heat olive oil a large skillet over medium heat. Add the onions and 1/2 teaspoon salt and cook until very dark brown and reduced, 45 to 60 minutes. Stir occasionally so the onions don’t stick to the bottom of the pan.

Step 3 out of 8

Once the onions are cooked, stir in the minced garlic, Worcestershire sauce, thyme and 1/2 teaspoon freshly ground pepper. Let cook another five minutes, then remove from heat and let cool.

Step 4 out of 8

Whisk together the greek yogurt and mayo. Add in the cooked and cooled onions and stir together. Add in the remaining salt and pepper, and season to taste. Place in the fridge for at least 30 to 40 minutes before serving for optimal results!

Step 5 out of 8

Make the Potatoes:

Step 6 out of 8

Preheat the oven to 400°F.

Step 7 out of 8

Thinly slice Little potatoes. Pat dry and place in a large bowl. Toss the potatoes with remaining olive oil and a large pinch of salt.

Step 8 out of 8

Spread potatoes in a single layer on a parchment lined baking sheet. Bake for 12 to 18 minutes until golden brown and crispy. Remove from oven once crispy and transfer off the parchment paper to a bowl. These taste best right out of the oven with cold onion dip!