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Tater Chips with Yogurt-Mint Dip

     
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Serves: 4 Prep time: 15 minutes
Source: Cook time: 10 minutes

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Ingredients:

  • 1/2 c. Hy-Vee plain Greek yogurt
  • 3 tbsp chopped fresh mint
  • 2 tsp Hy-Vee Select olive oil
  • 2 tsp Hy-Vee honey
  • 1 tsp kosher salt, divided
  • 4 medium Yukon gold or other yellow-flesh potatoes (about 1-1/2 pounds)
  • 2 tbsp Hy-Vee butter, melted
  • 1/4 tsp Hy-Vee black pepper

All you do

  1. In a small bowl, combine yogurt, mint, olive oil, honey and 1/2 teaspoon salt. Stir until well blended. Cover and chill until serving time.
  2. Preheat grill for direct cooking to medium heat.
  3. Scrub potatoes thoroughly with a brush; pat dry. Using a mandolin or sharp knife, cut potatoes lengthwise into 1/8-inch-thick slices.* In a large bowl, combine potatoes, melted butter, remaining salt and pepper; toss well.
  4. Place potato slices in a single layer on oiled grill rack. Grill until golden brown and crispy, 4 to 5 minutes per side. Watch closely so potatoes don't burn. Grill remaining potatoes in batches. Serve with yogurt dip.
  5. *While cutting, drop the potato slices in a bowl of ice water to keep them from browning.

Daily nutritional values:

4% vitamin A 15% calcium
10% vitamin C 10% iron

Nutrition information per serving:

Calories: 230 Protein: 7g
Carbohydrate: 35g Saturated Fat: 4g
Cholesterol: 15mg Sodium: 550mg
Dietary Fiber: 3g Sugar: 5g
Fat: 8g Trans fats: 0g
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