Go Back

Lindsay Garza
Course Side
Servings 4 skewers


Grilled Potatoes

  • 6 small red potatoes
  • 1 small white onion cut into wedges
  • 2-3 Tablespoons extra virgin olive oil
  • 2 Tablespoons Badia Complete Seasoning Your favorite steak seasoning will work too
  • Pinch of Salt and Pepper

Creamy Buffalo Dressing

  • 1 5oz package of greek yogurt (use DF yogurt substitution if needed)
  • 3 Tablespoons buffalo sauce
  • 1 Tablespoon unsweetened almond milk
  • ½ teaspoon garlic powder

Optional Garnish

  • ¼ cup bleu cheese crumbles omit if DF is needed
  • ¼ cup fresh chives chopped


  • Preheat grill on high. Place aluminum foil onto grill.
  • Microwave (2 minutes) or Boil potatoes (6 minutes) until they are slightly cooked.
  • Slice potatoes in half.
  • Place potatoes and onions onto metal skewers. Drizzle with olive oil, seasoning, salt and pepper.
  • Place onto aluminum foil face down. Grill skewers for 6-8 minutes, flip skewers, cook for another 5 minutes. Continue until potatoes are cooked through.
  • With a small bowl add yogurt, buffalo sauce, almond milk and garlic powder. Whisk together until fully combined.
  • Drizzle buffalo dressing over potatoes.
  • Garnish with fresh chives and blue cheese crumbles if desired.