Salt Crusted Mini Medley Potato Bites with Skinny Come Back Sauce
Appetizer
At a Glance
- Potato Type: White
- Prep Method: Roasted
- Cuisine: American
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
Baked Tater Tots
Appetizer, Breakfast/Brunch, Side Dish, Snack
At a Glance
- Potato Type: Russet
- Prep Method: null
- Cuisine: American
Ingredients
- 2 medium Russet potatoes
- 2 tablespoons unsalted butter
- ½ to ¾ cup 0% Greek yogurt, warm
- 1 ½ tablespoon grated Parmesan cheese
- ½ teaspoon fine sea salt, plus extra to taste
- 1 teaspoon freshly ground black pepper
- 1 ½ cups unseasoned Panko breadcrumbs
- 1 teaspoon Italian seasoning
Preparation
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Scrub potatoes with a brush under running water; dry them off. Pierce each potato with a fork to prevent exploding. Bake the potatoes about 1 hour, or until they are cooked through. When cool enough to handle but still hot, cut the potatoes in half and scoop the pulp out of the skins.
3. Run the potatoes through a ricer or food mill into a medium bowl. With a wooden spoon or
spatula, stir in yogurt and 1 tablespoon of the cheese. Add ¼ teaspoon salt and ½ teaspoon pepper and stir just until blended.
4. Place breadcrumbs in a shallow bowl or pie tin. Stir in remaining ½ tablespoon cheese, ¼ teaspoon salt, ½ teaspoon pepper, and Italian seasoning.
5. Using a small scoop, form potato mixture into rounds that resemble a large marble or gumball. Roll in breadcrumbs, shaping the potato into a tot as you roll. Place each tot on baking sheet 1 inch apart. Bake 20 minutes, flipping over halfway through baking. Check after 20 minutes and continue to bake until browned and crisp. Serve hot.
Calories:
332 Fat:
10g
Cholesterol: 25mg
Sodium: 472mg Vitamin
C: 47%
Carbohydrates: 49g
Fiber: 4g
Protein: 13g
Potassium: 850mg
Ranch-Roasted Fingerling Potatoes with Buffalo Yogurt Dipping Sauce
Appetizer, Side Dish, Snack
At a Glance
- Potato Type: Fingerling
- Prep Method: Roasted
- Cuisine: American
Ingredients
- 1-1/2 pounds fingerling potatoes, washed and cut in half lengthwise
- 2 Tbsp olive oil
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp mustard powder
- 1 tsp dried dill
- 1-1/2 tsp seasoned salt
- 1/2 tsp black pepper
- 1 cup plain Greek yogurt
- 1-2 Tbsp Buffalo-style hot sauce
Preparation
- Preheat oven to 425.
- Spray a large baking pan with nonstick spray and set aside.
- In a small bowl toss together the garlic powder, onion powder, mustard powder, dried dill, seasoned salt and black pepper. Set aside.
- In another small bowl stir together the Greek yogurt and the hot sauce; set in the refrigerator until ready to use.
- Spread the sliced potatoes into one even layer on the baking sheet and drizzle with olive oil. Toss to coat.
- Sprinkle with half of the spice mixture.
- Roast at 425 for 20-25 minutes, tossing 2-3 times, until all of the potatoes are golden and done. Remove from the oven; toss with the remaining seasoning mixture.
- Serve hot alongside the Buffalo yogurt dip!
Calories:
163 Fat:
5g
Cholesterol: 2mg
Sodium: 457mg Vitamin
C: 43%
Carbohydrates: 24g
Fiber: 2g
Protein: 7g
Potassium: 711mg
