×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
×

Request Innovation Session

Request a private, all-expenses-paid Innovation Session to unlock the full culinary (and profit) potential of America’s Favorite Vegetable.

Potatoes USA respects your privacy and won't sell your data. You can unsubscribe from communications at any time.
This field is for validation purposes and should be left unchanged.

Citrus Potato Poppers with Roasted Beet Dip

These tasty potato poppers are a perfect snack for any occasion. The roasted beet dip is a perfect accompaniment, adding a sweet and tangy flavor to the poppers. The combination of the crunchy potatoes and the earthy dip is simply divine.

Share this

Print Recipe
Potato Type: PetiteReds
Cuisine: American
Prep Method: Roasted

Dish

AppetizerSnack

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 6

Description

These tasty potato poppers are a perfect snack for any occasion. The roasted beet dip is a perfect accompaniment, adding a sweet and tangy flavor to the poppers. The combination of the crunchy potatoes and the earthy dip is simply divine.

Ingredients

+

Citrus Potato Poppers

  • 1 lb. (453 g) Red Petite Potatoes
  • 2 tbsp (30 ml) Olive Oil
  • 1 tbsp (6 g) Lemon Zest
  • 1 tbsp (6 g) Orange Zest
+

Roasted Beet Dip

  • 2 cups (272 g) Beets, roasted, prepared or purchased
  • 1 cup (236 ml) Greek Yogurt
  • ½ cup (118 ml) Vegetable Broth, low sodium
  • ¼ cup (60 ml) Lemon Juice
  • 1 tbsp (3 g) Chives, chopped
  • Salt, to taste
  • Black Pepper, ground, to taste

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat oven to 350°F (176°C).
  3. Rinse and dry red petite potatoes and place in a large bowl. Add olive oil and season with salt and black pepper.
  4. Place seasoned potatoes on a parchment paper lined sheet and place in the preheated oven. Roast for 30 minutes or until crisp on the outside and fork tender on the inside. Remove potatoes from the oven and let cool slightly. Then place cooked potatoes in a bowl with lemon, orange zest, and toss until fully coated.
  5. In a food processor or blender, add the prepared roasted beets, Greek yogurt, lemon juice, and vegetable broth and blend until smooth or desired consistency. Then season with salt and black pepper.
  6. To serve, place potatoes on a platter or serving dish. Place roasted beet dip in a serving bowl and garnish with chopped chives and yogurt dots.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

150

Fat

6g

Sodium

130mg

Cholesterol

5mg

Vitamin C

13.70mg

Fiber

2g

Protein

6g

Potassium

480mg

Sugar

5g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up