Roasted Ranch Potatoes

These twice-cooked new potatoes are roasted until golden brown, coated with a special version of our homemade buttermilk ranch dressing, then baked a second time to let the flavors marry.

Roasted Ranch Potatoes

Roasted Ranch Potatoes

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A flavorful side dish of twice-cooked new potatoes combined with a special version of our homemade buttermilk ranch dressing.

Ingredients

  • 1-1/2 lbs new 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

Instructions

  • Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray.
  • Wash and cut the potatoes into 1-inch pieces. Place them in a large bowl, drizzle with the vegetable oil, season with salt and pepper and toss to coat.
  • Arrange the potatoes in a single layer on the prepared baking pan and roast until tender when pierced with a knife, 20 to 30 minutes. Lower the oven temperature to 375°F.
  • While the potatoes roast, whisk the buttermilk, mayonnaise, vinegar and melted butter together in the bowl you used to season the potatoes. Season to taste with salt and pepper.
  • Coat an ovenproof casserole with nonstick spray. Combine the potatoes and dressing and transfer to the prepared casserole.
  • Bake uncovered, for 20 minutes, stirring once about halfway through the cooking time.
  • Combine the potatoes with the fresh chives just before serving.

Tips for Making This Recipe

  • We used baby gold potatoes in this recipe and they were a terrific choice, but we’ve also used fingerling and red-skinned potatoes with equally good results.
Calories: 183kcal, Carbohydrates: 11g, Protein: 2g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 114mg, Fiber: 1g, Sugar: 1g, Calcium: 29mg, Iron: 1mg
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