By Traeger Kitchen
Add a zesty twist to this classic cookout side with a tangy charred lemon vinaigrette, made with creamy Greek yogurt and lots of fresh herbs.
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|1 Pound||baby Yukon potatoes, scrubbed|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|1/2 Cup||olive oil, divided|
|1||lemon, halved crosswise|
|2 Teaspoon||chopped fresh oregano|
|1 Teaspoon||chopped fresh dill|
|1 Teaspoon||garlic powder|
|2 Teaspoon||Yogurt, Greek|
Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until they are barely fork tender, 8-10 minutes. Drain and allow the potatoes to cool slightly.
1 Pound baby Yukon potatoes, scrubbed
To Taste kosher salt
When ready to cook, set the Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
Cut the potatoes in half, then transfer to a medium bowl and season with salt and pepper to taste. Add 1/4 cup olive oil and toss until the potatoes are well-coated.
To Taste freshly ground black pepper
1/2 Cup olive oil, divided
Arrange the potatoes and the lemon, cut-sides down, directly on the grill grates. Close the lid and cook for 10 minutes, until grill marks appear on the lemon. Remove the lemon from the grill, then flip the potatoes, close the lid, and cook for another 10 minutes. Transfer the potatoes to a large bowl.
400 ˚F / 204 ˚C
1 lemon, halved crosswise
Squeeze the juice from the charred lemon into a small bowl. Add the remaining ¼ cup olive oil, the oregano, dill, garlic powder, Greek yogurt, and a pinch of salt and pepper and whisk well to combine.
2 Teaspoon chopped fresh oregano
1 Teaspoon chopped fresh dill
1 Teaspoon garlic powder
2 Teaspoon Yogurt, Greek
Pour the dressing over the potatoes while they are still warm, tossing to coat evenly (it's okay if some of the potatoes break up a bit).
Cover the bowl and transfer the potatoes to the refrigerator to chill until ready to serve. Enjoy!