Roasted Chipotle Ranch Potatoes

Disclosure: This post was written in partnership with Degustabox, all opinions and stories are 100% my own.

Crispy, creamy, tangy, those are just some of the words that best describe these Roasted Chipotle Ranch Potatoes.

The Yukon Gold potatoes provide a creamy texture inside, the browning gives the potatoes that perfectly crisp crust on the outside. For the tang, add some homemade Chipotle Ranch Sauce and you’re set!!!

Making a Chipotle Ranch Sauce is easy! The typical spices used are dill, garlic, onion, cilantro or parsley. For the tangy component, sour cream, buttermilk and yogurt. Here I used a chipotle mayo and added some chipotle sauce from a can of chipotle chili peppers to give it a little kick.

Roasted Chipotle Ranch Potatoes Tips:

1. Use plenty of oil. This helps add flavor and promotes browning.
2. Don’t stir the potatoes while they’re baking. This helps with browning.
3. Don’t crowd the potatoes or they will steam and not brown. Be sure the potatoes have plenty of space to brown properly.

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Thank you to Degustabox who provided Sir Kinsington Chipotle Mayonnaise in July’s box for this post! If you would like to try your very own Degustabox, click my affiliate banner below!

Disclosure: This post was written in partnership with Degustabox, all opinions and stories are 100% my own.

Adapted by Mary Hatton from Cook’s Country

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Roasted Chipotle Ranch Potatoes

Author Adapted by Mary Hatton from Cook's Country

Yield 4 servings

Ingredients

SAUCE

• ¼ cup chipotle mayonnaise
• ¼ cup organic sour cream
• 2 tablespoons organic whole milk
• 2 tablespoons organic fresh chopped cilantro
• 1 tablespoons distilled white vinegar
• 2 teaspoons organic fresh dill
• 1 teaspoon granulated garlic
• 1 teaspoon organic onion powder
• ¼ teaspoon salt
• 1 teaspoon chipotle sauce from canned chipotle chilies

POTATOES

• 2 pounds organic Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
• ¼ cup extra-virgin olive oil
• 2 teaspoons granulated garlic
• 2 teaspoons organic onion powder
• 1 teaspoon salt
• 1 teaspoon organic chipotle chili powder
• 8 ounces organic sharp cheddar cheese, shredded (2 cups)
• 1 tablespoon organic chopped fresh cilantro
• 2 teaspoons organic fresh dill

Instructions

SAUCE

1. Whisk all ingredients together in a bowl. Cover and set aside while you prep and cook the potatoes.

POTATOES

1. Adjust an oven rack to the center position and heat oven to 400 degrees.  In a large bowl, toss potatoes, oil, granulated garlic, onion powder, salt, and chipotle chili powder together.
2. On a full sized rimmed baking sheet, arrange potatoes in a single layer and roast until potatoes are golden brown on the bottom and are tender, about 35 to 40 minutes. Sprinkle potatoes with shredded cheddar cheese and return to the oven until the cheese is melted, about 3 minutes.
3. Transfer potatoes to platter. Sprinkle with cilantro and dill. Serve with sauce.

Notes

*Nutritional information are estimates and will vary.*

Courses Side

Cuisine American

Nutrition Facts

Serving Size 1 serving

Amount Per Serving
Calories 636
% Daily Value
Total Fat 44 g		68%
	Saturated Fat 14 g	70%
Cholesterol 73 mg		24%
Sodium 1199 mg		50%
Total Carbohydrates 43 g		14%
	Dietary Fiber 2 g	8%
	Sugars 2 g
Protein 19 g		38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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