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 | |
Potatoes: | |
1.5 lbs | Purely Purple Little Potatoes |
2 Tbsp | Olive oil |
1/4 tsp | Salt |
1/4 tsp | White pepper |
1 Lime | zested |
Sauce: | |
1 cup | Greek yogurt |
1/4 tsp | Tahini |
1 tsp | Crushed chilies |
1/2 tsp | Cumin |
2 Tbsp | Lime juice |
1/4 tsp | Salt |
1/4 tsp | Cracked pepper |
Seasoning: | |
1 Lime | juiced and zested |
1 tsp | Smoked paprika |
1/4 tsp | Salt |
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.