Ranch-Roasted Fingerling Potatoes with Buffalo Yogurt Dipping Sauce

Appetizer, Side Dish, Snack

At a Glance

  • Potato Type: Fingerling
  • Prep Method: Roasted
  • Cuisine: American
  • Yield: 6
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe, courtesy of Heather’s Dish, was part of the Munch Madness Kitchen Play Challenge.

 

Ingredients

  • 1-1/2 pounds fingerling potatoes, washed and cut in half lengthwise
  • 2 Tbsp olive oil
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp mustard powder
  • 1 tsp dried dill
  • 1-1/2 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1 cup plain Greek yogurt
  • 1-2 Tbsp Buffalo-style hot sauce

 

Preparation

  1. Preheat oven to 425.
  2. Spray a large baking pan with nonstick spray and set aside.
  3. In a small bowl toss together the garlic powder, onion powder, mustard powder, dried dill, seasoned salt and black pepper. Set aside.
  4. In another small bowl stir together the Greek yogurt and the hot sauce; set in the refrigerator until ready to use.
  5. Spread the sliced potatoes into one even layer on the baking sheet and drizzle with olive oil. Toss to coat.
  6. Sprinkle with half of the spice mixture.
  7. Roast at 425 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.
  8. Serve hot alongside the Buffalo yogurt dip!

Calories: 163 Fat: 5g Cholesterol: 2mg Sodium: 457mg Vitamin C: 43% Carbohydrates: 24g Fiber: 2g Protein: 7g Potassium: 711mg

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