Barbecue Potatoes with Lime, Chili, and Yogurt

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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.

Ingredients

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

Preparation

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.

Total Time:

Servings:

Barbecue Potatoes with Lime, Chili, and Yogurt

Ingredients

Preparation

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