Tater Chips with Yogurt-Mint Dip

Recipe

Side Dish
Tater Chips with Yogurt-Mint Dip

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Recipe Data

4
Servings
15min
Prep
25min
Total

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Description

Complement burgers and sandwiches with these crispy thin chips. You can season chips in other ways too. Try spice rubs intended for barbecuing or sprinkle on flavored salts.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
½ 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
4medium Yukon gold or other yellow-flesh potatoes (about 1-1/2 pounds)
2 tbsp.Hy-Vee butter, melted
¼ tsp.Hy-Vee black pepper

Directions

  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.

Nutrition facts

Servings

230 Calories per serving

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 15mg
  • Sodium: 550mg
  • Total Carbohydrates: 35g
  • Protein: 7g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 15%

Recipe Source:

Hy-Vee Seasons Summer 2014.