Grilled Potato Dippers with a Trio of Sauces
- Yield servings
Serve these potato dippers as a side dish or a fun appetizer at your next gathering.
United States Potato Board
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
- 2 pounds russet potatoes, scrubbed and cut into wedges
- 1 tablespoon olive oil
- -- Sea salt to taste
- Red Pepper Basil Sauce:
- 1/2 cup fat-free Greek yogurt
- 1/2 cup roasted red peppers, drained and patted dry
- 2 -- garlic cloves
- 1/2 cup each: sliced green onions and basil leaves
- -- Sea salt and freshly ground pepper to taste
- Carmelized Onion and Chive 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
- Avocado Cilantro Sauce:
- 3/4 cup fat-free Greek yogurt
- 1 -- rip avocado, peeled and pitted
- 2 -- garlic cloves
- 1/4 cup lightly packed fresh cilantro leaves
- 1/2 tablespoon lime juice
- -- Sea salt and freshly ground pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
