Cheesy-Ranch Potatoes

By lorik

Be sure to scrub and dry the potatoes thoroughly before cutting them.

Ingredients

• Sauce:
• 1/4 1/4 1/4 cup mayonnaise
• 1/4 1/4 1/4 cup sour cream
• 2 2 2 tablespoons milk
• 2 2 2 tablespoons chopped fresh cilantro
• 1 1 1 tablespoon distilled white vinegar
• 2 2 2 teaspoons chopped fresh dill
• 1 1 1 teaspoon granulated garlic
• 1 1 1 teaspoon onion powder
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon pepper
• Potatoes:
• 2 2 1-inch pounds Yukon gold potatoes, unpeeled, cut into 1-inch chunks
• 1/4 1/4 1/4 cup extra-virgin olive oil
• 2 2 2 teaspoons granulated garlic
• 2 2 2 teaspoons onion powder
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon pepper
• 8 8 8 ounces sharp cheddar cheese, shredded (2 cups)
• 1 1 1 tablespoon chopped fresh cilantro
• 2 2 2 teaspoons chopped fresh dill

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. FOR THE SAUCE: Whisk all ingredients together in bowl. Cover and set aside while potatoes cook.

2. FOR THE POTATOES: Adjust oven rack to middle position and heat oven to 400 degrees. Toss potatoes, oil, granulated garlic, onion powder, salt, and pepper together in bowl.

3. Arrange potatoes in single layer on rimmed baking sheet. Roast until potatoes are tender and deep golden brown on bottoms, 35 to 40 minutes. Sprinkle potatoes with cheddar, return sheet to oven, and continue to roast until cheese is melted, about 3 minutes longer.

4. Transfer potatoes to platter. Sprinkle with cilantro and dill. Serve with sauce.

NUTRITIONAL INFORMATION
Per Serving (Serves 4)
Calories 674 Cholesterol 71 mg Fat 47 g Sodium 803 mg Saturated 16 g Carbs 44 g Trans 0 g Dietary Fiber 5 g Monounsaturated 18 g Sugar 2 g Polyunsaturated 9 g Protein 19 g