Two Sisters, One Kitchen

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Touchdown Taters February 2, 2014

Jamie says: It’s Super Bowl Sunday 2014.

A no-contest game and sub-par commercials (except for two: the T-Mobile one with Tim Tebow and the Anheuser-Busch commercial with the Florida soldier). I was originally cheering for the commercials, followed by the Broncos (you have to admit, the colors orange and blue- Gator colors- and their mascot are pretty awesome and Tim Tebow did play for them), but after seeing UF alum Percy Harvin run, I may have changed my mind. At least the food, company, and half-time show with Bruno Mars were rocking, as were these Touchdown Taters.

Touchdown Taters

Touchdown Taters

Here’s what you’ll need to make your own Touchdown Taters.

Le ingredients

Le ingredients

Team color = nutrient touchdown.

Looks like team purple is winning this one

Looks like team purple is winning this one

My Mom used to serve ground meat, taco toppings, and shells in this cool El Paso container for taco night dinners. Can I call this vintage, yet?

This tray from my childhood is too cool

This tray from my childhood is too cool

Three colors of potatoes topped with three seasonings.

The line-up

The line-up

Garlic in the end zone.

There's always a victory when garlic is involved

There’s always a victory when garlic is involved

Touchdown Taters

Ingredients:

  • 28 oz small, colorful potatoes ( Potato Inspirations, Celebration Blend)
  • 3 Tbsp + 1 tsp extra virgin olive oil, divided (California Olive Ranch)
  • dash sea salt, coarse (Alessi)
  • 1/4 tsp dried dill (Penzeys Spices)
  • 1/4 tsp dried paprika (Penzeys Spices)
  • 1/4 tsp + a dash dried crushed rosemary, divided (Spice Island)
  • 1 bulb garlic, organic (Spice World)
  • 6 oz container 0% fat Greek yogurt (Fage)
  • 3 Tbsp ketchup, organic (Publix GreenWise Market)
  • 3 Tbsp BBQ sauce

Directions:

  1. Preheat oven to 360°F.
  2. Wash and separate potatoes by color. Cut potatoes in half, lay flat and cut each half into quarters to make wedges. Place in a baking dish with like colors together. Drizzle each section with 1 Tbsp olive oil and sea salt. Add dill to the red-skin potatoes, paprika to the golden yellow potatoes, and rosemary to the purple potatoes. Toss each group separately to coat. Spread evenly to cover dish.
  3. Cook for 25 minutes. Increase heat to 375°F and cook an additional 20 minutes, or until soft when pierced with a fork and slightly golden.
  4. Meanwhile, mince garlic. In a small pan, add reserved oil and garlic and place on a burner on medium heat.
  5. Prepare a variety of dips. Mix Greek yogurt with ketchup divide into three separate serving dishes (or portion into sections of a football field tray if you have one). Top two of the yogurt/ketchup dips with toasted garlic (leaving the third plain). Top one of the dips with garlic with reserved rosemary. Pour BBQ sauce into a fourth serving dish.
  6. Serve potatoes with dipping sauce. Enjoy!
  • Nutrition note: Using fat free (0% fat) Greek yogurt makes for a creamy fat free, higher protein dip.
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