Roasted Ranch Potatoes
New potatoes, roasted until tender, tossed with a modified version of homemade ranch dressing and baked until bubbly make a fabulous side dish for a wide variety of entrees - grilled steak, pork chops, roast chicken or broiled fish.
- 1-1/2 lbs baby or fingerling potatoes (see notes)
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper
- 1 large clove garlic, very finely chopped
- 1/4 cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoon white wine vinegar
- 2 tablespoons butter, melted
- 2 tablespoons fresh chives, minced
Preheat the oven to 425°F. Spray a shallow baking pan with nonstick spray.
In a large bowl, toss the potatoes (see below) with the vegetable oil and season with salt and pepper. Arrange in a single layer on the prepared baking pan and roast until tender, 20 to 30 minutes. Lower the oven temperature to 375°F.
While the potatoes roast, whisk the buttermilk, mayonnaise, vinegar, melted butter and chives together in the bowl you used to season the potatoes. Season to taste with salt and pepper.
Spray an ovenproof casserole with nonstick spray. Add the roasted potatoes to the bowl with the buttermilk mixture and toss to coat. Transfer to the casserole, return to the oven and bake until bubbly, 10 to 12 minutes.
Makes 4 servings
We used baby gold potatoes in this recipe and they were delicious, but that variety is not always available. You can use fingerling potatoes or any variety new potato. Just quarter or halve them into bite-sized pieces and vary your roasting time as needed.