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Tri-Color Potato Skewers and Dip

Tri-Color Potato Skewers and Dip
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Prep Time: 8 min Serves: 6
Cooking Time: 30 min Yield: 6 skewers
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These skewers are fun served as appetizers before a holiday meal. They can add kid-friendliness to the main meal too. Recipe and image courtesy of Jackie Newgent, RDN.


  • 1 lb pound tri-color baby creamer potatoes, halved
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tsp fresh rosemary, minced
  • 3/4 tsp sea salt, divided
  • 3/4 cup 0% greek Yogurt Plain
  • 1 garlic clove, minced
  • 1/2 tsp Onion Powder


1. Preheat the oven to 400°F. Toss together the halved potatoes, 1 tablespoon plus 1 teaspoon of the olive oil, the rosemary, and 1/2 teaspoon of the salt in a medium bowl. Arrange in a single layer, cut side down, onto an unbleached parchment paper-lined large baking sheet. Roast in the oven until cooked through and browned, about 30 minutes, flipping each potato over halfway through the roasting process.
2. Meanwhile, whisk together the Greek yogurt (or vegan alternative), garlic, onion powder, and remaining 2 teaspoons olive oil and 1/4 teaspoon salt.
3. When cool enough to handle, arrange the roasted potatoes onto six (6- to 8-inch) skewers. Serve while warm or at room temperature with the dip. (Hint: For extra appeal at serving time, spritz potato skewers with olive oil, if desired.)


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