Amy provides 4 versions of this recipe – different flavour profiles depending on the main dish it’ll accompany, including Sea Salt & Pepper, Roasted Garlic & Apple, and Bistro Blue Cheese. We tried the Chili Ranch – all thumbs up from the fam!
1 ½ pounds of new or white skinned potatoes
2 Tblsp canola oil
2 tsp chili powder
½ tsp dried oregano
2/3 cup light ranch dressing
2 Tblsp freshly grated Parmesan cheese
Scrub the potatoes well to remove any dirt, trim any blemishes and dry thoroughly. Cut large potatoes in half.
Preheat oven to 375F. Toss the potatoes with oil, chili powder and oregano. Transfer to an ungreased roasting pan and roast, uncovered and stirring often, for 40 minutes, or until crispy on the outside and tender on the inside. Scrape the contents of the roasting pan into a bowl. Smash the roasted potatoes
with the ranch dressing and Parmesan cheese and season to taste with salt and pepper.
Nada’s Tips & Tricks:
I used the multi coloured mini potatoes and parboiled them before roasting – decreases the roasting time. This helps when you already have something in the oven – the roasting time should be about the same time as carving the meat.
Recipe used by permission of author of Fiber Boost.