These ranch-roasted fingerling potatoes are served alongside a Buffalo yogurt dipping sauce.
Ingredients
1-1/2 lbs. fingerling potatoes, washed and cut in half lengthwise
2 Tablespoons olive oil
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon mustard powder
1 teaspoon dried dill
1-1/2 teaspoons seasoned salt
1/2 teaspoon black pepper
1 cup plain Greek yogurt
1-2 Tablespoon Buffalo-style hot sauce
Preparation
Prep Time: 15min | Cook Time: 25min
Preheat oven to 425 °F.
Spray a large baking pan with nonstick spray and set aside.
In a small bowl toss together the garlic powder, onion powder, mustard powder, dried dill, seasoned salt and black pepper. Set aside.
In another small bowl stir together the Greek yogurt and the hot sauce; set in the refrigerator until ready to use.
Spread the sliced potatoes into one even layer on the baking sheet and drizzle with olive oil. Toss to coat.
Sprinkle with half of the spice mixture.
Roast at 425 °F for 20-25 minutes, tossing 2-3 times, until all of the potatoes are golden and done. Remove from the oven; toss with the remaining seasoning mixture.
Serve hot alongside the Buffalo yogurt dip!
Nutrition
Calories163
Fat5g
Sodium457mg
Cholesterol2
Vitamin C43%
Carbohydrates24g
Fiber2g
Protein7g
Potassium711mg
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