Roasted purple potatoes with fiesta ranch dip
For a spicy fiesta dip, use hot taco seasoning or add a dash or two of hot sauce. For a deeper orange color, you can add a drop or two of orange food coloring. It’s totally not needed, but if you feel compelled, go for it. If you can’t find an entire bag of purple potatoes, opt for the petite potato medley. Use the purple potatoes for the recipe below and reserve the white, gold, and red potatoes for another use.
4 to 6
Serves: Ingredients:
For the roasted potatoes:
1 1⁄2 pounds purple potatoes, scrubbed clean and cut into wedges
2 tablespoons olive oil
Salt and freshly ground black pepper
For the Fiesta Ranch Dip:
1⁄2 cup sour cream
1⁄4 cup buttermilk, or more as desired
2 tablespoons mayonnaise
2 tablespoon chopped fresh cilantro
2 tablespoons chopped fresh chives
1 clove garlic, minced
1 teaspoon fresh lime juice, plus more as desired
2 1⁄2 teaspoon taco seasoning (the powdered mix), plus more for serving
Preparation:
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Place the potato wedges in a large bowl, add the olive oil and toss to coat. Transfer the potatoes to the prepared pan and spread out in a single layer. Season the potatoes with salt and black pepper. Roast for 25 to 30 minutes, or until golden brown and fork-tender. Meanwhile, to make the dip, in a medium bowl, whisk together the sour cream, buttermilk, mayonnaise, cilantro, chives, garlic, lime juice and taco seasoning. Adjust the consistency and taste by adding more buttermilk and lime juice as desired.
Transfer the dip to a serving bowl and sprinkle with taco seasoning. Serve the roasted potatoes with the dip on the side.