Disclosure: Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links. 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

Roasted Chipotle Ranch Potatoes

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 43 minutes

Total Time: 58 minutes

Roasted Yukon Gold potatoes, seasoned with a homemade chipotle-ranch seasoning, served with chipotle mayonnaise dipping sauce.

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Ingredients

SAUCE

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

POTATOES

• 2 pounds organic Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
• ¼ cup organic extra-virgin olive oil
• 2 teaspoons organic 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 fresh organic 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

*Nutrition information is an estimate and will vary.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 636 Total Fat: 44g Saturated Fat: 14g Cholesterol: 73mg Sodium: 1199mg Carbohydrates: 43g Fiber: 2g Sugar: 2g Protein: 19g

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