Tater Chips with Yogurt-Mint Dip

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Serves 4.

All you need:

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:

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.
Preheat grill for direct cooking to medium heat.
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.
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.
*While cutting, drop the potato slices in a bowl of ice water to keep them from browning.

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

Daily nutritional values:
4% vitamin A
10% vitamin C
15% calcium
10% iron