Roasted Potatoes and Habanero Dip
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

The habanero mango sauce I featured last week works well as more than just a burger sauce. Though it’s versatile on its own, mixing in a few other ingredients means we’re able to add this sauce to even more recipes, like this one with oven-roasted potatoes.

What you’ll need:
3 potatoes
2 sprigs rosemary, crushed
1 tsp black pepper
1 tsp Hungarian sharp paprika
2 tbsp ketchup
1 tbsp plain nonfat Greek yogurt
1 tsp habanero mango sauce

Directions:
Preheat oven to 375.

Thoroughly wash and pat dry the potatoes. Leave the skins on and cube them. Spread the potatoes out on a cookie sheet and sprinkle the paprika, pepper, and rosemary over them.

Roast the potatoes in the oven for approximately 15-20 minutes or until lightly browned.

In a small dish, combine the ketchup, habanero sauce, and yogurt. Mix the ingredients together thoroughly with a spoon.

Serve the dip on the side of the potatoes or drizzle it over them.

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