Potatoes with Three Dipping Sauces
These par-steamed potatoes are tender but just firm enough to make for fabulous finger good. Dipped in rosemary red pepper sauce, traditional Tzatziki dip made from Greek yogurt and fresh dill, or creamy guacamole accented by the flavor of fresh cilantro, New Baby Reds and Fingerlings never tasted so good.
Ingredients
- 1 pound New Baby Red potatoes or Fingerling potatoes
For Rosemary Red Pepper Sauce:
- 1 roasted red pepper, seeded and skin removed
- ½ cup mayonnaise
- 2 cloves garlic,
- 2 tablespoons rosemary
- 1 teaspoon lemon juice
For Tzatziki:
- 1 cup plain yogurt
- ¼ cup sour cream
- ½ cup peeled cucumber, finely chopped
- 1 tablespoon lemon juice
- 2 tabelspoons dill
- 2 tablespoons chives
- ½ teaspoon salt
For Guacamole:
- 1 avocado, peeled and pitted
- 1 clove garlic, minced
- ½ teaspoon lime juice
- 2 tablespoon cilantro
Instructions
- Place potatoes in a circle on a microwave safe plate, covered with a paper towel and microwave on high power for 6 minutes.
- You may need to do this in 2 batches.
- Let cool slightly before scoring the top of each potato and squeeze to open somewhat.
- Serve warm to room temperature with dips.
To make Rosemary Red Pepper Sauce:
- In a blender combine ingredients.
- Refrigerate a few hours to allow the Rosemary to give it a nice zip.
- Serve room temperature.
To make Greek Yogurt Dip:
- Mix ingredients together and refrigerate
- Let it come to room temperature before serving.
- Serve room temperature.
To make Guacamole
- Hand mash the avocado.
- Stir in remaining ingredients.
- Serve immediately.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 20 minutes
Servings: 4
