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Perfect Grilled Potato Wedges with Three Dipping Sauces
- 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:View on Back to Her Roots
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