Fennel Stuffed Potatoes

Appetizer, Side Dish

At a Glance

  • Potato Type: White
  • Prep Method: Baked
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

When’s the last time you had a stuffed anything and felt bloat-free? Enter Fennel Stuffed Potatoes! The combination of the purifying fennel with the potassium-rich potatoes helps to restore fluid balance and will leave you feeling energetic and puff-free. Not bad for a satiating flavor-packed spud! The addition of fennel makes these stuffed potatoes sweet and delish! If you are not fond of the licorice-like flavor of fennel, you can substitute celery for the fennel, dill for the fennel fronds, and then add a bit of dried thyme to compensate for the milder flavor. The Swiss cheese makes it heartier and even more flavorful, and it’s hard to believe this entire meal is just over 200 calories. This recipe is from The Veggie Cure by the Nutrition Twins.

 

Ingredients

  • 2 large baking potatoes, about 11⁄2 pounds total
  • 1 tablespoon olive oil, plus additional for brushing potatoes
  • 11⁄2 cups fennel in 1⁄2-inch dice
  • 1⁄2 cup chopped onion
  • 1 clove garlic, minced
  • 1⁄2 cup zucchini in 1⁄4-inch dice
  • 2 tablespoons chopped pignoli (pine nuts)
  • 1 tablespoon chopped fresh basil
  • 1⁄4 cup low-sodium vegetable broth or milk
  • 2 teaspoons chopped fennel fronds
  • 1⁄4 teaspoon ground black pepper
  • 1⁄3 cup shredded low-fat Swiss cheese
  • Salt to taste

Preparation

1. Thoroughly scrub the potatoes and pierce skin in several places with a fork. Bake or microwave until softened (about 40 minutes in a 350°F oven or 8 to 10 minutes in the microwave, turning occasionally). Let cool.

2. While the potato is cooking, in a medium skillet heat the oil on medium-high. Add the fennel, onion, and garlic and cook, stirring, until softened, about 2 minutes. Add the zucchini and cook, stirring, 1 minute longer. Stir in the chopped pignoli and basil. Remove from heat; set aside.

3. When the potatoes are cool, cut in half lengthwise. Scoop out the potato, leaving 1⁄4 inch of flesh in the potato skin. Brush the insides of the potato shells lightly with olive oil and season with salt, if desired; set aside.

4. Measure 1 cup of the scooped potato and place in a medium bowl. Add the broth, fennel fronds, and pepper. Mash until relatively smooth. Stir in the reserved vegetables and all but 2 tablespoons of the cheese. Season with salt, if desired. Spoon the filling mixture into the 4 prepared potato shells. Heat in the oven (350°F for 20 minutes) or microwave (4 minutes on high) until warmed through.

5. Remove from oven and sprinkle tops of potatoes with remaining cheese.

 

Variations

If you are not fond of the licorice-like flavor of fennel, you can substitute celery for the fennel, dill for the fennel fronds, and then add a bit of dried thyme to compensate for the milder flavor.

 

Calories: 217 Fat: 7g Cholesterol: 2mg Sodium: 56mg Vitamin C: 36% Carbohydrates: 34g Fiber: 5g Protein: 7g

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Twice Baked Blues

Appetizer, Side Dish

At a Glance

  • Potato Type: Purple
  • Prep Method: Baked
  • Special Requests: Gluten Free, Kid Friendly
  • Cuisine: American
  • Yield: 6
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

“These little bursts of flavor are perfect for a game day party or any other gathering where you want to serve hearty finger food. You can make the elements in advance, wrap the unfilled potato halves and the filling separately, and then assemble and broil right before serving. Lots of people like the bite of blue-veined Gorgonzola cheese, but if you’re not the biggest fan (like me), you can substitute feta.”   Recipe courtesy of “Eating in Color” by Frances Largemen-Roth.

Reproduced with permission from EATING IN COLOR by Frances Largeman Roth; Spring 2014; Stewart, Tabori & Chang

Photo credit: Quentin Bacon

Ingredients

  • 1 pound (450g) small blue potatoes
  • ¼ teaspoon salt
  • 2 ounces (55g) gorgonzola dolce or feta cheese
  • 2 tablespoons 2% plain Greek yogurt
  • 1 tablespoon 2% milk
  • 2 teaspoons olive oil
  • 1 scallion, the green part only, sliced

 

Preparation

1. Preheat the oven to 350°F (177°C). Place potatoes on a rimmed baking sheet and bake for 35 minutes, until tender. Remove from the oven and let cool. Preheat the broiler to high.

2. Once the potatoes are cool enough to handle, cut them in half and scoop out the flesh with a melon baller or small spoon (be careful not to get too close to the skin).

Transfer the flesh to a medium bowl and add the salt, cheese, yogurt, and milk, and mash with a large fork or potato masher.

3. Place the potato skins on the rimmed baking sheet. (To get the potato halves to sit upright, slice a bit off the bottoms with a knife.) Brush the potatoes with the oil and stuff each half with 1 to 2 teaspoons of the cheese filling, depending on the size of the potatoes.

4. Broil for 3 minutes, until slightly golden and heated through. Sprinkle with scallions and serve hot.

Calories: 105 Fat: 4.8g Cholesterol: 9mg Sodium: 243mg Carbohydrates: 13g Fiber: 1g Protein: 4g Potassium: 350mg

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Potatoes Boulangère

Appetizer, Side Dish, Main Dish

At a Glance

  • Potato Type: Yellow
  • Prep Method: Baked
  • Cuisine: Mediterranean

Recipe By:

Chef Sullivan serves this festive dish during the fall and winter months. Potatoes, cut into one-inch rounds, are topped with rendered guanciale (pancetta may also be used), onions, thyme, sherry and veal or beef stock. A favorite variation is made with leg of lamb, cooked above Yukon Gold potatoes. The result – a fragrant and memorable addition to the dinner menu.

Ingredients

150 grams guanciale, or pancetta, finely ground with 1/8-inch die
500 grams yellow onion, diced
20 grams garlic, grated
18 grams salt
1 bunch thyme bruised and tied with twine
250 grams sherry wine
750 grams veal stock, or chicken stock
1500 grams Yukon gold potatoes, cut into rounds (instructions follow)
2 teaspoons thyme, picked and minced
1 bunch chives, finely minced

Preparation

1. Heat a convection oven to 275 F.

2. In a large pot over medium heat, render guanciale for 5 minutes. Add yellow onions, grated garlic, salt, and thyme. Continue cooking until tender, about 30 minutes.

3. Add the sherry wine and allow to reduce to a glaze. Add the stock and simmer for 15 minutes, set aside.

4. Cut the potatoes into 1-inch rounds. Punch the slices using a 1 ½-inch round cutter to remove the skins. 1500 grams of potato should yield about 20 pieces. Place the potatoes in a lightly greased 2-inch deep full-size hotel pan. Spoon the onion stock over the potatoes, allowing the onions to lie on top of the potatoes, and allowing the stock to cover ¾ of the potato.

5. Cook the potatoes for 90 minutes, or until tender, glazing them every 15 minutes with the stock and onions. The finished potatoes should be deeply caramelized.

6. Prior to serving, garnish the potatoes with minced chives and thyme.

(Recipe from Chef Mark Sullivan, Spruce)

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Potato and Provencal Vegetable Tart

Appetizer, Side Dish, Main Dish

At a Glance

  • Potato Type: Yellow
  • Prep Method: Baked
  • Cuisine: Mediterranean

Recipe By:

Using a simple crust, this lighter recipe is a great way to feature end-of-summer vegetables. Here Chef Mark Sullivan alternates thin layers of potatoes with late-season eggplant, zucchini, tomatoes and sweet peppers.

Ingredients

  • 200 grams tomato, sliced to 1/8-inch thick
  • *500 grams medium German butterball potatoes, cleaned
  • *150 grams piquillo peppers, peeled and seeded
  • *150 grams eggplant, peeled and sliced to 1/8-inch thick
  • *50 grams zucchini, sliced to 1/8-inch thick
  • *1 tablespoon rosemary, picked and chopped
  • *Extra-virgin olive oil
  • *Salt
  • *One 10-inch round tart mold lined with short crust pastry, well chilled (separate recipe follows)

Preparation

1. Preheat convection oven to 200 F.

2. On a sheet pan lined with a silicon baking mat, place sliced tomatoes. Drizzle with extra-virgin olive oil, season with salt, and dry in the oven for 2 hours. Remove from sheet pan and reserve chilled.

3. Roll out short crust pastry to ¼-inch thick, set into a 10-inch tart mold with a removable bottom, reserve chilled.

4. In a large pot, bring salted water to a boil. Blanch potatoes for 90 seconds and drain. On a sheet pan lined with towels, place potatoes in a single layer. Blot until completely dry, reserve chilled.

5. On additional sheet trays lined with towels, place peppers, eggplant, and zucchini slices in a single layer. Season with salt and reserve chilled.

Assembling the Tart

1. For the first layer, scallop half of the potatoes on the bottom of the crust. Drizzle with a scant amount of extra-virgin olive oil, a pinch of salt, and a pinch of rosemary.

2. Repeat the process with half of the eggplant. Continue to layer using all of the peppers, tomatoes, and zucchini. Top with the remaining eggplant and finish with a layer of potatoes.

3. Chill for 30 minutes prior to baking.

Baking the Tart

1. Preheat convection oven to 350 F.

2. Place assembled tart on a sheet pan and bake for 90 minutes, or until the crust is golden brown and thoroughly cooked. As the tart bakes, you will need to periodically press the potatoes down using a spatula. This will help the potatoes to maintain their shape and take on a uniform, caramel color. If potatoes reach the desired color in advance of being fully cooked, cover with a layer of parchment followed by foil. Continue baking, until the vegetables are soft when pierced with a knife.

3. Remove and allow tart to rest for 90 minutes before slicing

*Short-Crust Pastry Dough Recipe

Yields: 1 crust

Ingredients:

200 grams all-purpose flour
110 grams butter, cold and cut into small cubes
2-4 tablespoons cold water

Directions:

1. In a food processor, place flour and butter. Pulse until flour resembles wet sand.

2. Add 2 tablespoons water and pulse until dough comes together, adding more water, if needed.

3. Cover dough with plastic wrap and refrigerate at least 30 minutes. When ready, roll to desired thickness.

 

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Parmesan Smashed Potatoes with Roasted Garlic Aioli

Appetizer, Side Dish, Snack

At a Glance

  • Potato Type: Fingerling
  • Prep Method: Roasted
  • Special Requests: Kid Friendly
  • Cuisine: American
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe, courtesy of Cooking with Erin, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.

Ingredients

For the “Smashed” Potatoes:

  • 3 pounds fingerling or small creamer potatoes
  • 2 to 3 tablespoons butter
  • ½ cup grated Parmesan cheese or a similar dry, aged cheese

 

For the Roasted Garlic Aioli:

  • 1/2 cup mayonnaise
  • juice and zest of 1/2 lemon
  • 1 head garlic
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher sea salt

Preparation

For the “Smashed” Potatoes:

1. In a large pot of cold, salted water, add your fingerlings or creamer potatoes.  Bring to a boil and cook for about 20 to 30 minutes until the potatoes are fork tender.

2. When the potatoes are fork tender, carefully drain and remove the potatoes to a large towel to let them dry and cool off for a few minutes. When they are warm enough to “smash,” gently use the bottom part of the palm of your hand to flatten each potato. You want the skin to split but you want the potato to remain in one piece. I have also used an ice cream scoop or the back of a large spoon to flatten the potatoes.

3. Preheat your oven to 425 degrees and lightly spray a cookie sheet with a nonstick spray. Brush both sides of the smashed potatoes with butter and lay on the cookie sheet. Potatoes can be placed closely together. Cook for 20 minutes.

4. Remove potatoes from the oven, turn the potatoes over carefully, with a spatula, and sprinkle freshly grated parmesan or a similar dry, aged cheese over the top of all the potatoes. Cook for an additional 20 minutes until the potatoes look nice and crispy. Remove from the oven and pile on a plate to serve with a fresh aioli or all by themselves.

For the Roasted Garlic Aioli:

1. To roast a head of garlic, cut the top off garlic and place in a small piece of foil. Drizzle olive oil over the top of the garlic and sprinkle with kosher sea salt. Wrap the garlic in foil, put on a pan and bake at 350 degrees for about an hour. The garlic will turn a delicious, caramel color and make your house smell amazing. Let the garlic cool and then squeeze the delicious garlic out of the cloves.

2. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, sea salt, and roasted garlic. Whisk together. Add additional sea salt if necessary, after taste testing.

3. Serve with “Smashed” Potatoes or your favorite crispy french fries or sweet potato wedges. Save any extra aioli in the refrigerator for snacking tomorrow… Beware – this stuff is addictive!

Calories: 300 Fat: 17g Cholesterol: 17mg Sodium: 329mg Vitamin C: 61% Carbohydrates: 33g Fiber: 3g Protein: 6g Potassium: 959mg

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Giant Potato Pancake

Appetizer, Side Dish, Snack

At a Glance

  • Potato Type: Russet
  • Prep Method: Baked
  • Cuisine: Irish
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe, courtesy of Food in Jars, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.

Ingredients

  • 2 large Russet potatoes
  • 3 tablespoons olive oil
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced green onions
  • 1 tablespoon chopped dill
  • 1/4 teaspoon freshly ground pepper

Preparation

Peel potatoes and shred on a coarse grater. Place shreds in a thin tea towel and twist to wring out the liquid.

Preheat oven to 425 degrees F. Place a well-seasoned, 12-inch cast-iron skillet over high heat and add the oil.

In a large bowl, whisk together the eggs, Parmesan cheese, green onions, dill, and black pepper. Add potatoes and stir to incorporate.

When the oil is shimmering, add all the potato pancake batter. Using a heatproof spatula, tease it out into an even layer while leaving the top a little bit lumpy.

Cook on the stovetop for 5 to 6 minutes, until the bottom is starting to brown and set.

Transfer the skillet to the preheated oven and bake for 8 to 10 minutes.

When the pancake seems cooked through, switch to the broiler and cook until the top is quite brown and crunchy.

Remove pancake from the oven and let cool in the skillet for a few minutes. Once it’s no longer piping hot, slide it onto a cutting board, cut into wedges and serve.

Calories: 148 Fat: 7g Cholesterol: 55mg Sodium: 70mg Vitamin C: 31% Carbohydrates: 17g Fiber: 2g Protein: 5g Potassium: 525mg

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Sour Cream & Chive Potato Mini Buns

Appetizer, Side Dish, Snack

At a Glance

  • Potato Type: Reds, Russet
  • Prep Method: Baked
  • Cuisine: American
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe, courtesy of Devour and Conquer, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.

Ingredients

  • 1 cup riced or mashed potatoes, room temperature
  • 2 tablespoons fresh chives, fine diced
  • 2 cups all-purpose flour
  • 3 teaspoons baking power
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup milk

Preparation

Preheat the oven to 425 degrees.

Begin by combining the mashed/riced potatoes and fresh chopped chives in a large bowl.

Sift the flour, baking powder, baking soda, and salt into the same bowl over the potato. Add the sour cream and cut it into the dry ingredients with two knives or a pastry cutter as you would butter for a biscuit recipe, until the dough is made up of pea-sized crumbs.

Crack the egg into a small cup and whisk with a fork. Pour it over the dry ingredients.

Begin adding the milk a little at a time while stirring the mixture with a fork until the dough comes together. Add more milk 1 tablespoon at a time if you need extra moisture to bring it together.

Turn the dough out onto a floured surface and gently knead approximately 10-15 times until smooth, no need to overdo it with extra muscle; you want it to stay light and fluffy. Roll out the dough to 3/4 inch thickness and cut it into tiny rounds approximately 1 inch across. I use a tiny mustard jar to cut out my buns and also found that a 1-ounce shot glass is the perfect size to cut out the dough.

Place the buns on a greased or parchment-lined baking sheet and pop them into the oven for 13 minutes. Pull them out when the tops are golden brown and transfer them to a wire rack to cool.

Serve them on their own, piled high in a basket on your appetizer table, or split them open and fill with more sour cream & fresh chives or slices of aged white cheddar and dry-cured salami.

Variations

Serve them on their own, piled high in a basket on your appetizer table, or split them open and fill with more sour cream & fresh chives or slices of aged white cheddar & dry-cured salami.

Calories: 82 Fat: 3g Cholesterol: 16mg Sodium: 186mg Vitamin C: 1% Carbohydrates: 11g Fiber: 1g Protein: 2g Potassium: 75mg

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Vegan Truffled Stuffed Potatoes

Appetizer, Side Dish, Snack

At a Glance

  • Potato Type: White
  • Prep Method: Baked
  • Cuisine: Latin / Hispanic
  • Yield: 24
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe, courtesy of Flamingo Musings, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.

Ingredients

For the filling:

  • 14.5 oz can black beans
  • 1 tablespoon canola or olive oil (your choice)
  • 1/2 cup finely chopped onion
  • 1/3 cup finely chopped red bell pepper
  • 2 cloves finely chopped garlic
  • 1/2 teaspoon table salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper

 

For the potatoes:

  • 5 pounds white potatoes
  • 2 teaspoons black truffle salt

 

To Assemble:

  • About 1 1/2 cups finely ground, unsalted cracker crumbs (like soda crackers), or plain, unseasoned bread crumbs
  • 2 tablespoons oil of your choice for brushing

Preparation

For the filling:

Drain and rinse the black beans and set aside.

Heat the oil in a medium non-stick sauté pan over medium-high heat. Add the onion, bell pepper, garlic, and salt. Stir and sauté until the onion is translucent.  Add the cumin and black pepper, and stir until well mixed.

Add the black beans to the pan, stir to mix well, and using a potato masher (or other suitable tool), mash the beans and vegetables together, combining until you have a dry mixture that somewhat resembles browned ground beef.   Remove from the heat and allow to cool.

 

For the potatoes:

Peel the potatoes and cut them into roughly 2-inch pieces. Place them in a large pot, cover with cold water, and bring to a boil.  Cook the potatoes about 20 minutes, or until fork-tender.

Drain the potatoes, and put them through a ricer, or mash until completely smooth, with no lumps.  Add the truffle salt and mix very well.  Do not add any butter or liquid!

 

To Assemble:

Prepare a baking sheet by covering it with aluminum foil and either brushing it with a bit of oil, or spray lightly with cooking spray.

While the potatoes are still warm, and using a large cookie scoop or your hands, scoop out generous mounds of mashed potato and roll them between your hands to make firm balls about 1 ½- to 2-inches wide.

Cut each ball in half and, placing one half in the palm of one hand and using the fingers and thumb of the other hand, shape each half into a bowl.

Using a teaspoon or the large end of a melon baller, place a generous scoop of the filling in one half-bowl. Place the other half-bowl over it and seal the two halves together, rolling the ball between your hands and making sure there is no visible seam.

Place the stuffed potato balls onto the prepared baking sheet and place it in the freezer for 1 to 2 hours.

Preheat the oven to 450º F.

Remove the potato balls from the freezer.  Brush each ball with the oil, then coat with the cracker crumbs and replace it onto the baking sheet.

Bake for about 30 minutes, or until the balls are golden brown.  Allow them to sit on the baking sheet for 5-10 minutes before removing, permitting them to firm up.  Serve warm or at room temperature.

 

Calories: 133 Fat: 2g Sodium: 339mg Vitamin C: 35% Carbohydrates: 25g Fiber: 3g Protein: 4g Potassium: 540mg

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Potato and Carmelized Onion Flatbread

Appetizer, Side Dish, Main Dish, Snack

At a Glance

  • Potato Type: Gemstone
  • Prep Method: Baked
  • Special Requests: Kid Friendly
  • Cuisine: American
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe, courtesy of Soufflé Bombay, was the winner of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.

Ingredients

Potato Flatbread:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • A couple dashes of black pepper
  • 1/4 cup grated potato, skin on
  • 1/2 cup, plus 1 tbs water
  • 1/3 cup olive oil
  • 1 tsp honey (optional)

 

Potato and Caramelized Onion Topping:

  • 1 medium red onion, sliced thin
  • 1/2 tbs olive oil
  • 5 Petite potatoes (the tiny ones), sliced very thin, skins on
  • Olive oil for brushing
  • Kosher salt; black pepper to taste
  • 10 chive sprigs
  • 1/4 cup plain Greek yogurt (optional)
  • 1/4 cup BBQ sauce (optional)

Preparation

Potato Flatbread:

Combine potato, flour, baking powder, salt and pepper in a bowl and whisk until combined.  Dig a small well in the middle of your mixture and add in your water, olive oil and honey.  Stir until combined.  Form into a ball (add a few drops of extra water if necessary).  Halve your dough and in between 2 pieces of parchment paper, roll out your dough, one piece at a time, into a rustic shape about 1/8 of an inch thick.

*If you make your dough a bit ahead of cooking time, just place a damp paper towel over each piece to keep it moist or wrap it tightly in plastic wrap.

Potato and Caramelized Onion Topping:

Saute your onions in the olive oil over medium heat until they soften and begin to caramelize.  Remove from heat. Once you are ready to cook your flatbread(s).  Heat your oven to 425 degrees.  Lightly brush your flatbread(s) with a bit of olive oil.  Scatter the caramelized onions over-top, arrange your potatoes, overlapping them to one another over-top the onions.  Brush the potatoes lightly with a tiny bit of olive oil, sprinkle with salt and pepper and bake on a parchment paper lined baking sheet for 12 minutes (parchment will brown a bit – that is ok).  If you don’t have parchment paper, oil your baking sheet lightly. Remove from the oven when done, drizzle with the BBQ sauce and/or the Greek yogurt, snip chives over-top and serve.  You can cut the bread(s) into strips or you can set them out whole with a knife alongside so folks can cut to order.

Notes:

If you do not have a mandolin to slice your potatoes, just slice them as thin as you can with a paring knife.  You may need to turn the broiler on for a couple minutes to help the potatoes finish cooking if they end up on the thicker side. You could fire up the broiler at the 10 minute mark.

Variations

If you are making the bread by itself – you can choose to roll it thinner to make it almost cracker-like.  Season it up differently – you can make it sweeter with some sugar and cardamom or very savory with a ton of black pepper and a pinch of salt.  If you do make the Potato Flatbread on its own, the cooking time may be closer to 10 minutes – depending on the thickness of your dough.

You can also combine some BBQ sauce with the Greek yogurt for a single flavor-filled drizzle or add some Ranch spices to the Greek yogurt for a different take.

Calories: 266 Fat: 10g Sodium: 244mg Vitamin C: 25% Carbohydrates: 38g Fiber: 2g Protein: 6g Potassium: 404mg

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Salt Crusted Mini Medley Potato Bites with Skinny Come Back Sauce

Appetizer

At a Glance

  • Potato Type: White
  • Prep Method: Roasted
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

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

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