Grilled Potato Dippers with a Trio of Sauces

grilled-potato-dippers
United States Potato Board
http://pgoarelish2.files.wordpress.com/2011/12/grilled-potato-dippers.jpg?w=150
  • Yield: servings

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.

Ingredients

2pounds russet potatoes, scrubbed and cut into wedges
1tablespoon olive oil
Sea salt to taste
Red Pepper Basil Sauce:
1/2cup fat-free Greek yogurt
1/2cup roasted red peppers, drained and patted dry
2 garlic cloves
1/2cup each: sliced green onions and basil leaves
Sea salt and freshly ground pepper to taste
Carmelized Onion and Chive Sauce:
1tablespoon extra-virgin olive oil
1medium onion, quartered and thinly sliced
1cup fat-free Greek yogurt
1/4cup sliced chives or green onion tops
2tablespoons fresh rosemary leaves
Sea salt and freshly ground pepper to taste
Avocado Cilantro Sauce:
3/4cup fat-free Greek yogurt
1 rip avocado, peeled and pitted
2 garlic cloves
1/4cup lightly packed fresh cilantro leaves
1/2tablespoon lime juice
Sea salt and freshly ground pepper to taste

Instructions

  1. 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.
  2. To prepare the Red Pepper Basil 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.
  3. To prepare the Caramelized Onion and Chive 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.
  4. To prepare the Avocado Cilantro 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.

Recipe courtesy of  the United States Potato Board

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