Tater chips with yogurt-mint dip Recipe

Ingredients

1/2 cup plain Greek yogurt
3 tbsp. Chopped fresh mint
2 tsp olive oil
2 tsp honey
1 tap salt, divided
4 medium Yukon gold or other yellow-flesh potatoes
2 tbsp. Butter, melted
1/4 tap black pepper

Preparation

Step 1

In a small bowl, combine yogurt, mint, olive oil, honey and 1/2 tap salt. Stilt until well blended. Cover and chill until serving time.
preheat grill for direct cooking to medium heat.
Scrub potatoes thoroughly with a brush; pat dry. Using a mandolin or sharp knife, cut potatoes lengthwise into 1/8 inch thick slices. In a large bowl, combine potatoes, melted butter, remaining salt and pepper; toss well.
Place potato slices in a single layer on oiled grill rack. Grill until golden brown and crispy. 4 to 5 minutes per side. Watch closely so potatoes don't burn. Grill remaining potatoes in batches. Serve with yogurt dip.
While cutting, drop the potato slices in a bowl of ice water to keep them from browning.