First of all, can we all just agree that fingerling potatoes are just about the cutest things in the food world ever? I love when I open a big bag of them to find a couple of teeny tiny little cuties hanging out in there – if they didn’t have to be cooked I’d probably just eat them raw!
Back to this post though – in case y’all haven’t noticed, I’ve got spring fever (aka “Pre-Summer Fever”) something fierce. If I’m not making something that directly reminds me of summer, I’m probably making something that will make me look or feel good during the summer months. When I think of spring and summer I always think about grilling out, which inevitably means some killer burger action. And when I think of burgers, I can’t help but think of fries. Sure, the reality is that we’ll probably have our burgers alongside salads, but the whole time I’m eating that salad, albeit delicious, I’m really wishing every bite was a crispy golden French fry instead. I never really want to put the effort into the slicing and dicing for fries though, hence the salads. Laziness, necessity, who can tell the difference?!
The great thing is that fingerling potatoes are pretty much fry-sized already, which means that the whole washing and cutting thing is minimized and thick-cut delicious steak fries are obtainable in the shortest amount of time ever. I love that these are Ranch-flavored and served alongside a really simple Buffalo yogurt dip. All in all it’s a combination that tastes like it should be so bad for you, but with the minimal fat and all of the extra nutrients, it’s really a great healthy option to go along with those killer burgers we all love. Speaking of, did you know that a skin-on, medium-sized (5.3 ounce) potato has just 110 calories, more potassium than a banana and almost half your daily value of vitamin C (45 percent) and zero fat, sodium or cholesterol?! HELLO!
RANCH-ROASTED FINGERLING POTATOES WITH BUFFALO YOGURT DIPPING SAUCE
- 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
Preheat oven to 425. 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 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!
So here’s the fun thing: this recipe is part of Kitchen Play’s Munch Madness game where you can vote on delicious potato recipes in a March Madness-esque bracket! Here’s the link to the Facebook page where you can go to vote; I’d LOVE it if you took a moment to vote for these babies! As a side note/incentive should I win I will donate all of the money won to the A21 Campaign, whose goal is to take action against human trafficking. I hope you’ll support me in that 🙂
You can check out the fun predictive bracketing in this game here, or by clicking on the image below.