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fingerling potatoes 3 Tablespoons vegetable oil
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons dill weed
2 teaspoons salt
1 1/2 teaspoons black pepper
1 quart 1 1/4 cups greek-style yogurt, plain, fat free (for dip)
1/2 cup buffalo-style hot sauce (for dip)
1 teaspoon garlic powder (for dip)
18 lbs. fingerling potatoes
1/4 cup 2 tablespoons vegetable oil
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup dill weed
1 Tablespoon 1 teaspoon salt
1 Tablespoon black pepper
2 quarts 2 1/2 cups greek-style yogurt, plain, fat free (for dip)
1 cup buffalo-style hot sauce (for dip)
2 teaspoons garlic powder (for dip)
Preheat oven to 375°F. Scrub potatoes and cut each potato lengthwise in half.
Toss the potatoes with oil, garlic powder, onion powder, dill weed, salt and black pepper.
Place potatoes in a single layer on parchment-lined sheet pans cut side down.
Be careful not to crowd the potatoes. Roast in the preheated oven 20–25 minutes, or until they are browned and tender.
Internal temperature should reach at least 135°F.Hold hot at or above 135°F until ready to serve.
Combine the Greek-style yogurt,buffalo-style hot sauce and garlic powder.
Whisk thoroughly. Portion 2 tablespoons of the yogurt dipping sauce into 1.5 ounce soufflé cups.
Hold chilled at or below 41°F until ready to serve.
Serve 1/2 cup of roasted fingerling potatoes with a 2 tablespoon portion of the yogurt dip.
1/2 cup = 1/2 cup starchy vegetable
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