8 medium size Yukon gold potatoes (each potato about 5 ounces), rinsed and dried
4 Tbsp oil
½ tsp salt
½ tsp pepper
1 tsp ground smoked paprika
1 pound bunch of asparagus, woody stems removed, and stalks cut on the bias in thirds
2 Tbsp nutritional yeast
1 tsp garlic
1 Tbsp thinly sliced chives
½ cup Greek yogurt thinned with 1 tsp lemon juice for drizzling
Arrange a rack in the bottom third of the oven and heat to 425°F.
Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving spoon (or on 2 wooden chopsticks) and use that as a guide for when to stop slicing. Slice straight down and when your knife hits the edge of the spoon, stop slicing.
Arrange the potatoes in a 9” x 13” baking dish. Brush the potatoes all over with half the oil, including the bottoms. Sprinkle them with salt, pepper and smoked paprika.
Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with the remaining oil, nudging the layers apart if they're still sticking together. Make sure some of the oil and spices drip down into the space between the slices.
Bake the potatoes for another 25 minutes. Remove the pan from the oven and add the asparagus, garlic and nutritional yeast. Return the pan to oven and continue baking until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife, another 10 minutes and asparagus is tender. Remove the pan from the oven and sprinkle with chives and drizzle with Greek yogurt.
Serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.