If you have a packet of ranch seasoning mix laying around in your pantry, try using it to gussy up a side of crispy potatoes for dinner. A bit of ranch dressing on the platter helps to bring the whole dish together.
Ingreadient
- 6 Tbsp. olive oil, divided
- 2 1/2 lb. red potatoes, cut into 1-in. chunks
- 1 Tbsp. kosher salt
- 1 (1-oz.) dry ranch seasoning packet, divided
- 3/4 c. sour cream
- 1/4 c. buttermilk or whole milk
- Chopped chives or dill, for serving serve
Direction
- Preheat the oven to 450°F. Line a baking sheet with foil. Pour 4 tablespoons of oil onto the prepared baking sheet. Place the baking sheet into the oven.
- In a large pot, add the potatoes, salt, and water to cover by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they are almost tender, 8 to 10 minutes. Drain the potatoes and return them to the pot. Place the lid on top of the pot and shake the pot vigorously for 30 seconds. Remove the lid and add the remaining 2 tablespoons of oil and 2 tablespoons of ranch seasoning. Fold to combine.
- Remove the prepared baking sheet from the oven. Spoon the seasoned potatoes onto the hot oil, folding to combine. Roast the potatoes until crisp, 30 to 35 minutes.
- In a medium bowl, stir together the sour cream, buttermilk, and the remaining ranch seasoning until well combined. Cover and refrigerate until ready to use.
- Spoon and spread the ranch dressing onto a serving platter. Top with the hot potatoes and sprinkle with chives or dill.
