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.
Equipment
- Pot
- Large bowl
- Medium bowl
Potatoes:
- 1.5 lbs Little Potatoes (this recipe uses Little Purely Purples™ but you can use any kind you like)
- 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, zested and juiced
- 1 tsp smoked paprika
- 1/4 tsp salt
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Instructions
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Step 1
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.
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Step 2
Preheat grill to 400 °F.
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Step 3
Combine the seasoning ingredients in a large bowl.
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Step 4
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.
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Step 5
For the dipping sauce, combine all the ingredients in a bowl and allow to rest for five minutes.
