Serve these 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.
- 2 pounds/900 g Russet potatoes, scrubbed and cut into wedges
- 1 tablespoon/15 mL olive oil
- Sea salt to taste
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. You can also parboil the potato wedges before placing them on the grill to make the cooking time faster. Simply parboil for 10 minutes, drain, pat dry brush with olive oil and season with salt.
Place potatoes onto grill and cook for 5 minutes, turning occasionally. Watch for burning. Remove potatoes from heat once they are tender and have good grill marks.
Serve with this great dipping sauces:
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%