Grilled Potato Dippers with a Trio of Sauces
Serve these russet 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.
Ingredients
- 2 Pounds Alsum russet potatoes scrubbed and cut into wedges
- 1 Tablespoon Olive oil
- Sea salt to taste
- Sauces see notes below
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.
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.
Notes
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
- 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
- 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