Perfect Grilled Potato Wedges with Three Dipping Sauces

Ingredients

• 1/2 cup lowfat, plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste
• 1/3 cup lowfat, plain Greek yogurt
• 2 tablespoons prepared basil pesto
• 1/2 cup fire-roasted, diced tomatoes
• 2 chipotle peppers in adobo sauce (canned, found in the international foods section)
• 2 tablespoons lowfat, plain Greek yogurt
• 4 russet potatoes, scrubbed and sliced into wedges
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt, to taste
• Cooking oil

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Honey	1 tbsp (21g)	64
Tomato	1 medium (123g)	22
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Mustard	1 tsp (5g) yellow	3
Basil	5 leaves fresh (2.5g)	1
Salt	1 tsp (6g)	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.