With temperatures forecasted to skyrocket this weekend, I know I won’t be turning on my oven at all! That’s why I thought it would be the perfect time to share another recipe from the USPB’s Grilling Series – one of my personal favorites, Grilled Potato Dippers with a Trio of Sauces. These make a great appetizer to serve right off the grill, or as a side dish.
GRILLED POTATO DIPPERS WITH A TRIO OF SAUCES
Prep time: 30 minutes
Cook time: about 30 minutes
Cost per serving: $1.71, including sauces
Ingredients:
2 pounds Russet potatoes, scrubbed and cut into wedges
1 tablespoon olive oil
Sea salt to taste
Sauces (see below)
Directions:
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 grill marks appear and cooked through. Season with salt and serve immediately with dippers.
Makes 6 to 8 servings.
Nutritional analysis per serving (potatoes only): Calories: 140, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 95mg, Potassium: 713mg, Carbohydrates: 28g, Fiber: 3g, Sugar: 1g, Protein: 3g, Vitamin A: 0%, Vitamin C: 30%, Calcium: 2%, Iron: 8%
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
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
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
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
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
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.
July 16th, 2010
Tags: avocado cilantro dipping sauce · carmelized onion and chive dipping sauce · dipping sauces · grilled fries · grilled potato dippers · grilled potatoes · potatoes on the grill · red pepper basil dipping sauce · United States Potato Board
