Vegan Crispy Ranch Potatoes

Posted by in 4th of July, Cooking, Sides | 0 comments

 

 

 

 

 

 

 

 

 

 

Hello & Happy Monday!!

 

 

 

 

In life everyone has their opinions about food. One thing we can all agree on, is that potatoes are a win-win! During my pregnancy I whipped up a variety of crispy potato dishes, and was on the search for the next best thing. While I was always more of a blue cheese person, there is something about ranch that also draws me in. That being said, I was curious to explore ranch style potatoes without using the ready-made powders. 

Real talk. There is nothing wrong with using the store-bought ready-made ranch powder packets if that’s your preference. However, I love to make everything from scratch and its so easy to replicate!. The ready-made powders also contain dried milk as well as other shelf stabilizers. 

 

 

 


 

What’s great about this recipe, is everything! It’s quick, easy, affordable, dairy free, features staple herbs and spices, packs tons of flavor, can be paired with a sauce, is perfect for any season, can be made in bulk, crispy, and perfect for anyone who’s all about all things ranch!

 


 

 

If you’re searching for the next best crispy potato recipe, you have to try these new vegan Crispy Ranch Potatoes!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

Quick

Easy

Affordable

Flavor packed 

Crispy 

Perfect for any season 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Crispy Ranch Potatoes


  • Author: Gabrielle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2-4 servings 1x

Ingredients

Scale
  • 1lb small yellow potatoes
  • 2 tbsp olive oil
  • 2 tsp dried parsley
  • 2 tsp dried chives
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp onion flakes
  • 1 tsp dried dill
  • 1/2 tsp pepper
  • 1 tsp salt

 


Instructions

 

  1. Preheat oven to 400°F.
  2. wash and half half the potatoes, place on a baking sheet.
  3. In a small bowl mix together the olive oil and the dried herbs/spices. Pour over the potatoes, toss and coat, and place cut side down.
  4. Bake for 35-40 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp. Sprinkled with another pinch of salt. Garnish with fresh chives.

 

 

 

 

 

 

 

 

 

 

 

 

 

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