Clean Eating Roasted Ranch Potatoes

I’ll admit I do love ranch dressing. I just don’t love ranch dressing. Ya know? People call it clean eating, I just call it from scratch cooking. I like eating real foods. I decided to make some ranch potatoes without the ranch. And boy were they tasty! I took all the seasonings of ranch dressing and tossed them on potatoes. Add a little butter and buttermilk and you’ve got the added cream factor  without it being totally overwhelming and heavy. 

Ingredients

2 lbs red potatoes, cut into bite-sized pieces

1 onion, diced

1 TB. dried parsley

1 tsp. dried dill

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried chives

1/4 tsp. black pepper

4 TB butter, melted

1/4 cup buttermilk

2 cups shredded cheddar cheese (optional)

1/2 cup sliced green onions

Instructions

1. Preheat oven to 400 degrees.

2. Toss potatoes and onions together in a large mixing bowl. Sprinkle with parsley, dill, salt, garlic powder, onion powder, chives, and pepper. Toss together until potatoes are evenly coated in the spices.

3. Spread potatoes out onto a 4-sided baking sheet.  Drizzle with melted butter and buttermilk.

4. Bake in the preheated oven for about 30 minutes, until potatoes are tender. 

5. Remove potatoes from oven and top immediately with cheddar cheese and allow it to melt over the hot potatoes. Serve topped with green onions.

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