Grilled Potato Dippers with a Trio of Sauces
| Categories: |
Appetizer
Sides
Under $10
|
| Submitted by: | wpvga |
| Source: | US Potato Board |
| Serves: | 6
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to the correct number of servings
|
| Prep time: |
30 min |
| Cook time: |
30 min |
| Total time: |
1 hrs |
Ingredients
| 2 pounds | russet potatoes, scrubbed and cut into wedges |
| 1 tablespoon | olive oil |
| Sea salt to taste |
| |
Red Pepper Basil Dipping Sauce
| 1/2 cup | fat-free Greek yogurt |
| 1/2 cup | oasted 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 |
| |
Onion & Chive Dipping Sauce
| 1 tablespoon | extra virgin oilive 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 |
| |
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 |
| |
Steps
- 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 lightly charred and cooked through. Season with salt and serve immediately with dippers.
- Red Pepper Basil Dipping Sauce
Puree 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
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
Puree 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.
Note
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.
$1.71 per serving
Nutrition
Cal: 140 Chol: 0mg Sodium: 95mg
Fat: 2g Vitamin C 30% Potassium: 713mg
Carb: 28g Fiber: 3g Protein: 3g
