Do you sometimes get stumped about what to make for a side dish? I know I sure do. I always defer to potatoes or rice when that happens. But potatoes and rice can get pretty boring right? Sometimes I come up with ideas right off the top of my head, other times I head to my good old standby Pintrest!! I have a TON of things pinned so there is plenty of things to choose from. This was one of the times my creative juices were just not flowing. I fired up the computer, popped on to Pintrest, and found this dish that I had saved as one I wanted to work on.
When I say “work on” I mean I find dishes that sounds awesome to me but I want to lighten them up maybe, or use some different ingredients. This was one I wanted to lighten up. I was a bit nervous about taking out all of the “good stuff”. I thought maybe it would lose the flavor. But boy was I wrong! There is the familiar zip of Ranch dressing but a lighter version. YAY!!! A winner!
I know these aren’t the best pictures. I am trying to figure out my photo situation with it getting dark so early now. But at least you can see all the crispy and creamy goodness!!
Roasted Ranch Potatoes
Adapted from a recipe on My Gourmet Connection
Preheat the oven to 425°F. Spray a shallow baking pan with nonstick spray.
In a large bowl, toss the potatoes with the canola oil and season with salt and pepper. Arrange in a single layer on the prepared baking pan and roast until tender, 20 to 30 minutes. Lower the oven temperature to 375°F.
While the potatoes roast, whisk the buttermilk, yogurt, vinegar, thyme, and chives together in a bowl.
Spray an ovenproof casserole with nonstick spray. Add the roasted potatoes to the bowl with the buttermilk mixture and toss to coat. Transfer to the casserole, return to the oven and bake until bubbly, 10 to 15 minutes.