U.S. Potato Board Quick and Healthy Recipe

Grilled Potato Dippers with a Trio of Sauces

Serve these potato dippers as a side dish or a fun appetizer at your next gathering! The dipping sauces all use fat-free Greek yogurt as a base and can be made up to 24 hours ahead and stored tightly covered in the refrigerator.

Prep time: 30 minutes
Cook time: about 30 minutes
Makes 6 to 8 servings
Cost per serving: $1.71, including sauces

Ingredients

  • 2 lb. Russet potatoes, scrubbed and cut into wedges
  • 1 tablespoon olive oil
  • Sea salt to taste
  • Sauces (see below)

Directions

Place potato wedges in a large bowl with olive oil; toss well to coat. Grill over medium-high heat for 10 minutes, turning once or twice, until grill marks appear and cooked through. Season with salt and serve immediately with dippers.

Sauces

Red Pepper Basil Dipping Sauce

  • 1/2 cup fat-free Greek yogurt
  • 1/2 cup roasted red peppers, drained and patted dry
  • 2 cloves garlic
  • 1/4 cup each: sliced green onions and basil leaves
  • Sea salt and freshly ground pepper to taste

Purée yogurt, peppers and garlic in a blender or small food processor. Add onions and basil and pulse on and off until finely chopped. Season to taste with salt and pepper.

Caramelized Onion and Chive Dipping Sauce

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, quartered and thinly sliced
  • 1 cup fat-free Greek yogurt
  • 1/4 cup sliced chives or green onion tops
  • 2 tablespoons fresh rosemary leaves
  • Sea salt and freshly ground pepper to taste

Heat oil in a medium skillet. Add onion and cook over low heat for 20 minutes stirring frequently; let cool. Puree onion and yogurt in a blender or small food processor until smooth. Add chives and rosemary and pulse on and off until finely chopped. Season to taste with salt and pepper.

Avocado Cilantro Dipping Sauce

  • 3/4 cup fat-free Greek yogurt
  • 1 ripe avocado, peeled and pitted
  • 2 cloves garlic
  • 1/4 cup lightly packed fresh cilantro leaves
  • 1/2 tablespoon lime juice
  • Sea salt and freshly ground pepper to taste

Purée yogurt, avocado and garlic in a blender or small food processor until smooth. Add cilantro and lime juice and pulse on and off until finely chopped. Season to taste with salt and pepper.