Nutrition per serving may change if servings are adjusted.
2 pounds tiny new red potatoes, quartered
3 tablespoons olive oil
1 teaspoon salt-free herb and garlic seasoning, such as Mrs. Dash® brand
¼ teaspoon black pepper
1 garlic bulb
½ teaspoon kosher salt
1 cup plain fat-free Greek yogurt
¼ cup freshly grated Parmesan cheese
¼ cup snipped fresh parsley
Preheat oven to 325°F. Place potatoes in a 2-qt. rectangular baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with herb and garlic seasoning and pepper; toss to coat.
Cut off the top ½ inch of garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle bulb with 1 tablespoon of the oil. Bring foil up around bulb and fold edges together to loosely enclose. Roast potatoes and garlic 50 to 60 minutes or until potatoes are tender, stirring potatoes once.
Remove garlic bulb from foil; cool. Squeeze bulb from bottom of paper husk so cloves pop out. Add roasted garlic and any oil from foil packet, the remaining 1 tablespoon oil and salt to potatoes. Coarsely mash with a potato masher. Spread potatoes with yogurt and sprinkle with cheese and parsley.