At a Glance
- Potato Type: White
- Prep Method: Roasted
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Miss In the Kitchen
This recipe, courtesy of Miss In the Kitchen, was part of the Munch Madness Kitchen Play Challenge.
Ingredients
For the potato bites
- 1 1/2 pounds Mini Medley Potatoes
- 2 tablespoons olive oil
- 2 teaspoons coarse kosher salt
For the Skinny Come Back Sauce
- 1/2 cup nonfat plain Greek yogurt
- 1 tablespoon ketchup
- 1 1/2 teaspoons prepared horseradish
- 1/2 teaspoon honey
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon ground cumin
Preparation
To make the potatoes:
1. Preheat the oven 400°F. Scrub potatoes and dry thoroughly. Cut into 2-inch chunks if they are large or leave whole if they are small.
2. Add potatoes to a bowl and coat with the oil; toss to coat all sides. Pour onto a baking sheet and spread potatoes out to they are not touching. Sprinkle the salt evenly over potatoes. Roast for 20 to 25 minutes, or until fork tender.
To make the Skinny Comeback Sauce:
1. Add all the ingredients to a medium bowl and whisk together until well combined. Pour the sauce into an airtight container and refrigerate until ready to serve. (The Skinny Comeback Sauce can be made a day ahead and will keep for 2 weeks in the refrigerator.)
2. To serve as an appetizer, place sauce in a dipping bowl and surround with potatoes. Or serve as a side dish with sauce on the side for dipping.
Calories: 220 Fat: 7g Cholesterol: 1mg Sodium: 1141mg Vitamin C: 58% Carbohydrates: 34g Fiber: 3g Protein: 7g Potassium: 1000mg
