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Tri-Color Potato Skewers and Dip

by Livestrong_Recipes  |  Oct 23, 2018

Tri-Color Potato Skewers and Dip
Photo Credit: Jackie Newgent, RDN.
  1. PREP
  2. 08 m
  • COOK
  • 30 m
  • 38 m

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
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fresh rosemary
  • 3/4 tsp sea salt
  • 3/4 cup 0% greek Yogurt Plain
  • 1 garlic clove
  • 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.)