Roasted Fingerling Potatoes with Hot Honey Yogurt Ranch
4 steps
Prep:20minCook:20min
Updated at: Tue, 27 Feb 2024 06:02:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories610.3 kcal (31%)
Total Fat43.2 g (62%)
Carbs47.1 g (18%)
Sugars19.8 g (22%)
Protein11 g (22%)
Sodium686.4 mg (34%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
for the potatoes
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1 lbfingerling potatoes
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1 Tbspolive oil
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1 tsponion powder
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1 tspgarlic powder

1 tspsmoked paprika
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parmesan
grated, to top, optional
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salt
to taste
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pepper
to taste
for the hot honey ranch
Instructions
Step 1
Preheat oven to 425 F and line a baking sheet with parchment paper. Slice potatoes in half lengthwise. Add potatoes to a medium bowl. Toss with 1 tbsp olive oil, onion powder, garlic powder, smoked paprika, and a pinch of salt and pepper. Add the potatoes face down on the baking sheet, and transfer to the oven. Bake for 25-30 minutes until potatoes are golden and crispy.
Step 2
2. While potatoes are roasting, prepare the hot honey ranch. Heat up olive oil in a small pot on medium heat until very hot. Add red chili flakes and garlic to a medium bowl, and pour the hot oil over the chili flakes and garlic. Mix together, and set aside for a few minutes.
Step 3
3. In a small bowl, combine the onion powder, garlic powder, dried parsley, dried dill, and salt. Mix that into the oil mixture along with Greek yogurt, honey, and 2 tbsp fresh dill. Taste, and season with more salt, if desired.
Step 4
4. Spread some of the hot honey ranch onto a plate (I used a little less than half) and top with the potatoes. Finish off with grated Parmesan cheese and the remaining fresh dill. Serve immediately.
Notes
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