John Myers
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Grilled Potatoes with Dip
The perfect grilled potatoes with dip recipe with a picture and simple step-by-step instructions.
- The potatoes
- 4 size Waxy potatoes with their skin on
- 1 tbsp Oil
- 1 tsp Butter
- 1 small Red onion, finely chopped
- 1 small Garlic cloves chopped
- Thyme, rosemary, marjoram, tarragon, orgeano
- Or Italian herbs TK
- 1 tsp Salt
- 0,5 tsp Sweet paprika
- 1 Red pepper, diced
- The dip
- 2 a cup Greek yogurt 10% fat
- Optionally natural yoghurt light
- Freshly chopped chives
- Chopped parsley until smooth
- Pepper from the grinder
- Salt
Dip
- Mix the dip yogurt with salt, pepper, chives and parsley
potatoes
- Potatoes – Cook potatoes with their skin on until they are done (but don’t fall apart!)
- – In the meantime, melt the butter (not brown) with oil, diced onion, herbs and paprika powder (or mix with Italian frozen herbs)
- Drain the potatoes, cut them in half and let them cool slightly in a plastic bag – when the potatoes are lukewarm, pour the butter with the herbs over them and mix everything nicely with salt the diced pepper can now be added
- Now let the potatoes cool completely and close the bag tightly and put in the refrigerator for a few hours, the longer the better – as with any “marinade”
- Now the potatoes can be put on the grill to get a summery golden brown color
- 7th little tip: turn and turn the bag with the potatoes every now and then so that they are completely flavored.
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