Barbecue Potatoes with Lime, Chili, and Yogurt

Total Time:

10 mins(Preparation) / 22 mins(Cooking)



Barbecue Potatoes with Lime, Chili, and Yogurt

Purely Purple Little Potatoes keep their gorgeous hue even after you’ve roasted them. This simple recipe is dressed up with a tangy dressing that you can drizzle over your entire meal.


Makes 4 Servings
1.5 lbsPurely Purple Little Potatoes
2 TbspOlive oil
1/4 tspSalt
1/4 tspWhite pepper
1 Limezested
1 cupGreek yogurt
1/4 tspTahini
1 tspCrushed chilies
1/2 tspCumin
2 TbspLime juice
1/4 tspSalt
1/4 tspCracked pepper
1 Limejuiced and zested
1 tspSmoked paprika
1/4 tspSalt


Step 1 out of 5

In a pot, cover potatoes in cold water and bring to a boil. Cook for 15 minutes or until fork tender. Toss cooked potatoes with olive oil, salt, pepper, and zest of one lime.

Step 2 out of 5

Preheat grill to 400 °F.

Step 3 out of 5

Combine the seasoning ingredients in a large bowl.

Step 4 out of 5

Grill potatoes for seven minutes, flipping them halfway. Once charred, remove from heat and toss potatoes in the bowl with the seasonings until they are well coated.

Step 5 out of 5

For the dipping sauce, combine all the ingredients in a bowl and allow to rest for five minutes.