Grilled Potato Dippers with a Trio of Sauces

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Prep: 20 min. •  Cook: 10-30 min. •  Serves: 6


Ingredients:

Potatoes

  • 2 lbs. Biggins® potatoes, scrubbed and cut into wedges
  • 1 tbsp. olive oil
  • Sea salt, to taste
  • Sauces (see below)

Red Pepper Basil Dipping Sauce

  • ½ c. fat-free Greek yogurt
  • ½ c. roasted red peppers, drained and patted dry
  • 2 cloves garlic
  • ¼ c. each: sliced green onions and basil leaves
  • Sea salt and freshly ground pepper to taste

Caramelized Onion and Chive Dipping Sauce

  • 1 tbsp. extra virgin olive oil
  • 1 medium onion, quartered and thinly sliced
  • 1 c. fat-free Greek yogurt
  • ¼ c. sliced chives or green onion tops
  • 2 tbsp. fresh rosemary leaves
  • Sea salt and freshly ground pepper, to taste

Avocado Cilantro Dipping Sauce

  • ¾ c. fat-free Greek yogurt
  • 1 ripe avocado, peeled and pitted
  • 2 cloves garlic
  • ¼ c. lightly packed fresh cilantro leaves
  • ½ tbsp. lime juice
  • Sea salt and freshly ground pepper, to taste


Directions:


Place potatoes 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.


Variations:


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 with salt and pepper, to taste.


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 with salt and pepper, to taste.


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 with salt and pepper, to taste.


Tip: 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.