Roasted Ranch Potatoes

by Lynne Webb My Gourmet Connection.com

(potatoes)

Yield: 4 servings
Prep Time: 20 min
Cook Time: 50 min
Total: 1 hr 10 min

Ingredients

1 ½ lb new potatoes
1 Tbsp vegetable oil
Salt & freshly ground black pepper
1 large garlic clove, finely chopped
¼ C buttermilk
2 Tbsp mayonaise
1 Tbsp white wine vinegar
2 Tbsp butter, melted
(optional to taste:) dash of ranch dressing or mix
2 Tbsp chives, minced

Instructions

1. Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray.
2. 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.
3. 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.
4. 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.
5. Coat an ovenproof casserole with nonstick spray. Combine the potatoes and dressing and transfer to the prepared casserole.
6. Bake uncovered, for 20 minutes, stirring once about halfway through the cooking time.
7. Combine the potatoes with the fresh chives just before serving.