Ranchy Potatoes with Garlic Crumbs
| January 16, 2025Recipe By Sima Kazarnovsky
STYLING AND PHOTOGRAPHY BY CHAY BERGER
A creamy ranch dressing coats these potato skewers, creating the perfect bite and even more perfect side for an elegant sheva brachos. Crispy, rich, and dripping in herby goodness, these potatoes will complement whatever main you choose to plate alongside it.
SERVES 12
- 36 mini potatoes
- ¼ cup mayonnaise
- 2 Tbsp almond milk
- ½ tsp salt
- ¼ tsp crushed black pepper
- 1 tsp garlic powder
- 1 tsp onion soup mix
- 1 tsp dried dill
- 1 tsp dried chives
- 2 cubes frozen parsley
- 1 tsp red wine vinegar
- 1 tsp oil
HONEY-GARLIC CRUMBS
- 3 Tbsp panko crumbs
- 1 tsp oil
- 1 tsp honey
- 2 cubes frozen garlic
- salt and pepper, to taste
Preheat oven to 425°F (220°C). Mix mayonnaise, almond milk, spices, red wine vinegar, and oil in a bowl. Add the potatoes and toss. Place potatoes on a baking sheet. Cover the potatoes and place them in the oven for 30 minutes. Meanwhile, prepare the crumbs by mixing all ingredients in a bowl.
Remove potatoes from the oven, uncover, and put them back in for another 15 minutes. Take the potatoes out again and top with crumbs. Lower the oven temperature to 375°F (190°C) and bake for another 15 minutes or until golden and crispy. Place three mini potatoes on a skewer to serve.
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