Ingredients
- 5 lb small potatoes
- 1/4 c oil
- 1 tbsp. salt
Dressing
- 1/2 c sour cream
- 1/4 c mayo
- 1/4 c apple cider vinegar
- 2 tbsp. ranch powder
- 10 green onions, chopped
- 1 bunch of parsley, chopped
- 1/4 c fresh dill frowns
- 1 ½ tsp. pepper
Directions
- Preheat the oven to 400F.
- Cut the potatoes into bite sized pieces, if they are small enough potatoes you can cut them just in half.
- Toss the potatoes with the oil and salt in a large roasting pan, roast for 40 minutes until the potatoes are tender and crispy.
Dressing
- Mix together the ingredients for the dressing and set aside until the potatoes are cooked.
- Mix together the roasted potatoes and the dressing while the potatoes are still warm, serve immediately.
