RECIPES
Tri-Color Potato Skewers and Dip
byLivestrong_Recipes|Feb 7, 2019
Photo Credit:Jackie Newgent, RDN.
- PREP
- 08 m
- COOK
- 30 m
- TOTAL
- 38 m
These skewers are fun served as appetizers before a holiday meal. They can add kid-friendliness to the main meal too. Recipe and image courtesy of Jackie Newgent, RDN.
INGREDIENTS
SERVES 6
- 1 lb pound tri-color baby creamer potatoes
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh rosemary
- 3/4 tsp sea salt
- 3/4 cup 0% greek Yogurt Plain
- 1 garlic clove
- 1/2 tsp Onion Powder
DIRECTIONS
1
Preheat the oven to 400°F. Toss together the halved potatoes, 1 tablespoon plus 1 teaspoon of the olive oil, the rosemary, and 1/2 teaspoon of the salt in a medium bowl.
2
Arrange in a single layer, cut side down, onto an unbleached parchment paper-lined large baking sheet. Roast in the oven until cooked through and browned, about 30 minutes, flipping each potato over halfway through the roasting process.
3
Meanwhile, whisk together the Greek yogurt (or vegan alternative), garlic, onion powder, and remaining 2 teaspoons olive oil and 1/4 teaspoon salt.
4
When cool enough to handle, arrange the roasted potatoes onto six (6- to 8-inch) skewers. Serve while warm or at room temperature with the dip. (Hint: For extra appeal at serving time, spritz potato skewers with olive oil, if desired.)
