Name: Cheesy Ranch Potatoes
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons milk; 2 tablespoons chopped fresh cilantro; 1 tablespoon distilled white vinegar; 2 teaspoons chopped fresh dill; 1 teaspoon granulated garlic; 1 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 pounds Yukon gold potatoes, unpeeled, cut into 1-inch chunks; 1/4 cup extra-virgin olive oil; 2 teaspoons granulated garlic; 2 teaspoons onion powder; 1 teaspoon salt; 1 teaspoon pepper; 8 ounces sharp cheddar cheese, shredded (2 cups); 1 tablespoon chopped fresh cilantro; 2 teaspoons chopped fresh dill

Why This Recipe Works

Our aim with this recipe was to pack roasted potatoes with a big punch of classic ranch flavor. We began by tossing creamy Yukon Gold potato chunks with a special ranch seasoning blend before roasting them. To add further interest, we sprinkled the just-roasted potatoes with shredded cheddar cheese, some fresh dill, and a big pinch of cilantro—the heat from the cooked potatoes melted the cheese and helped bloom the flavors of the herbs. We finished the dish by whisking together a creamy ranch sauce, which we drizzled over the roasted potatoes right before serving.

Before You Begin

Be sure to scrub and dry the potatoes thoroughly before cutting them.

Instructions

for the sauce

Whisk all ingredients together in bowl. Cover and set aside while potatoes cook.

for the potatoes

Adjust oven rack to middle position and heat oven to 400 degrees. Toss potatoes, oil, granulated garlic, onion powder, salt, and pepper together in bowl.

Arrange potatoes in single layer on rimmed baking sheet. Roast until potatoes are tender and deep golden brown on bottoms, 35 to 40 minutes. Sprinkle potatoes with cheddar, return sheet to oven, and continue to roast until cheese is melted, about 3 minutes longer.

Transfer potatoes to platter. Sprinkle with cilantro and dill. Serve with sauce.