Roasted Fingerling Potatoes with Fancy Ranch Dressing

| May 10, 2014 | 0 Comments
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Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend

Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend

In my opinion, and I have a lot of those, every brunch needs some kind of potato dish. Plus my husband, who hails from Scotland, thinks that every decent meal should include potatoes, and since he doesn’t really understand the whole American brunch concept, I have to sway him somehow.

But I like to change things up, and sometimes you just get bored with home fries. So why not serve “home-fried” cute little fingerling potatoes? If you’ve never had these little beauties, they actually do look like fat little fingers, and when roasted become lovely and browned on the outside and gorgeously creamy on the inside. Plus they sell them at the Saturday farmers’ market near my house and they are exceedingly hard for me to resist.

To make them a bit more special, in case you are serving them for a special brunch, or trying to impress someone, I added a creamy dip. But not just any creamy dip…homemade RANCH.

Call it what you like, buttermilk dressing, buttermilk-herb sauce, or even sour cream-herb dip…it’s still just a riff on the beloved Ranch dressing. And frankly, who doesn’t love Ranch dressing? (Ok, if you don’t love it, then try this version and you might change your mind.) This recipe gives you a great excuse to make it from scratch. Plus, when served alongside the crispy-creamy fingerlings the whole thing just becomes a bit more sophisticated.

By the way, feel free to use this Ranch dressing on everything. You’re welcome.

Roasted Fingerling Potatoes with Fancy Ranch Dressing ingredients. Photo: Wendy Goodfriend

Roasted Fingerling Potatoes with Fancy Ranch Dressing ingredients. Photo: Wendy Goodfriend

Roasted Fingerling Potatoes with Fancy Ranch Dressing

Serves 6 to 8

    Ingredients:

  • 2 1/2 lbs small fingerling potatoes, scrubbed and halved lengthwise
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup buttermilk
  • 3 tbsp mayonnaise
  • 2 tbsp sour cream or plain Greek yogurt
  • 1 tsp finely chopped fresh tarragon
  • 1/2 heaping tsp finely chopped fresh dill
  • 1 small clove garlic, minced
  • 1/2 tsp Dijon mustard
  • 1/2 tsp white vinegar or rice vinegar
    Instructions:

  1. In a small jar, combine the buttermilk, sour cream, mayo, tarragon, dill, garlic, mustard, and vinegar. Shake shake shake until well combined. Season with a little salt and pepper, then refrigerate until ready to use.
  2. Preheat the oven to 425F. On a large rimmed baking sheet, toss the potatoes with a drizzle of olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until the potatoes are golden, crispy on the outside, and meltingly tender on the inside, about 30 minutes.
  3. Serve right away with some of the dressing on the side for dipping.
  4. Serve roasted fingerlings right away with Ranch dressing on the side for dipping. Photo: Wendy Goodfriend

    Serve roasted fingerlings right away with Ranch dressing on the side for dipping. Photo: Wendy Goodfriend

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Category: Bay Area Bites Food + Drink, holiday recipes, holidays and traditions, kids and family, recipes, vegetarian and vegan

About the Author ()

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in San Francisco with her husband and their toddler, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.