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
- 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
- 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.
- 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.