Party potatoes are roasted bits of party fun. Perfect for popping into mouths, they will keep the action moving. The dip supplies an Indian-style spiced, creamy foil. This recipe is part of our paleo party planning theme

We love these potatoes as much for their color, as for their cuteness and pop-ability. An all-natural treat, they are accompanied by a dip whose base is coconut yogurt, and is spiced up with cumin. Vegans and paleoists will salute your hosting finesse.

MAKES 60-70 BITES

PREHEAT OVEN 425ºF…ROAST THE POTATOES AND CARROTS

1 LB mixed color baby potatoes, cut in half (keep small ones whole for variety)

5 large carrot bottoms, cut into 1-inch chunks (match potato size)

5 mini peppers (yellow, red, orange), cut and use bottoms

1 TB olive oil

1/8 tsp salt

1/8 tsp pepper

In a bowl, toss ingredients in oil to coat sprinkle with s + p. Move to a baking sheet lined with parchment. Bake for 30 min, till tender and browned.

HOBNOBMAG baby potatoes tricolor

MAKE THE CUMIN COCONUT YOGURT DIP

1/2 CUP coconut yogurt

1/4 tsp cumin

1/2 tsp salt

1/2 tsp white pepper

Place all ingredients into a blender, and emulsify.

TO SERVE

Put roasted mix in a nice bowl with a side of dip, add some toothpicks.

Want more paleo party recipes? See them in our theme 21 Purely Paleo