Crispy Smashed Potatoes with Homemade Ranch

A potassium-rich summer side dish!

For the potatoes:

Ingredients:

• 2 lbs mini potatoes (ex. mini Yukon gold potatoes or red potatoes)
• Olive oil for drizzling (about 3 Tbsp)
• 2 Tbsp onion powder
• 1 Tbsp garlic powder 
• 1 tsp salt
• 1/2 tsp black pepper

Directions:

1. Clean the potatoes, then place them in a large, deep pot. 
2. Fill the pot with water until the potatoes are covered by 1 inch and boil for 20-25 minutes (depending on the size of the potatoes) until the potatoes are tender and easily pierced through with a fork. 
3. Meanwhile, preheat the oven to 425°F and grease a large baking sheet with 1 Tbsp olive oil. 
4. Once the potatoes are finished boiling, drain them and lightly run them under cold water until they are cool. 
5. Line the potatoes on the baking sheet and smash each potato using a potato masher or a fork. To smash them, press down once with masher or fork until the potatoes are each about 1 cm tall. 
6. Place the potatoes on the baking sheet, spacing them apart so that none overlap. Then, evenly drizzle them with 2 Tbsp of olive oil. 
7. Sprinkle the potatoes with the onion granules, garlic granules, salt, and pepper. 
8. Bake the potatoes for 30 minutes, or until they are golden and crispy, then enjoy!! 

Homemade Buttermilk Ranch 

Ingredients:

• 1 cup buttermilk
• 1 1/2 cups mayonnaise 
• 3 tsp onion powder
• 1 tsp garlic powder
• 2 Tbsp chopped fresh dill
• 2 Tbsp chopped fresh chives
• 3 Tbsp chopped fresh parsley
• 1 Tbsp lemon zest
• 1 tsp orange zest
• 1 tsp pepper
• 1 1/2 tsp salt 

Directions:

Whisk together all ingredients in a large bowl, then enjoy!

Nutrition Resources