Crispy Potatoes with Hatch Chiles & Ranch Dip

Crispy Potatoes with Hatch Chiles & Ranch Dip

These are the perfect crispy on the outside and soft on the inside Potatoes! They make the perfect snack to dip in the creamy homemade Ranch. They would also be great as a side to any dish. The Hatch Chiles are mild and give a yummy depth of flavor. If you like heat feel free to amp it up with some hot sauce or a bit of chopped Jalapeños. While they are super easy to make there is one extra step to take before baking that insures the crispness and it’s so worth it.

Serves 2-4

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Ingredients

6 med -large Yukon, Yellow or Red Potatoes ( I left the skins on but feel free to peel them)

4 oz can of Hatch Chiles

3 1/2 Tbsp of Grape Seed Oil

1 tsp of Garlic Powder

1 tsp of Baking Soda

Salt & Pepper to taste

Ranch Dip

1 cup Vegan Mayo ( I use Follow Your Heart Vegenaise)

1/3 cup Vegan Sour Cream ( I use Tofutti)

1 tsp of Parsley plus more for garnish

1 tsp Onion Powder

1 tsp of Garlic Powder

1 tsp of Chives

1 tsp of Dill

1 tsp of Lemon Juice

Salt & Pepper to taste

Tip: You can use all dry spices except for the Parsley

Directions

1. Make the Ranch Dip by combining the Vegan Mayo, Sour Cream, Onion Powder, Garlic Powder, Parsley, Dill, Chives, Lemon Juice, Salt & Pepper. Mix well and refrigerate until ready to use.

2. Wash and scrub the Potatoes and then cut into Wedges.

3. Bring a large pot of water to boil. Add a bit of Salt and 1 tsp of Baking Soda to the water and add in the Potatoes. Once they come back to a boil let them cook for about 3-4 minutes or until a knife meets resistance when the Potatoes are pierced.

4. Drain the Potatoes carefully and let them sit for a minute to dry up some of the moisture

5. In a large bowl add the Grape Seed Oil, Hatch Chiles, Garlic Powder, Salt & Pepper and the Potatoes and carefully toss until fuly coated.

6. Bake at 450 for 20 minutes untouched. Lower the heat to 430, flip the Potatoes and continue to cook for another 25 -35 minutes or until nice and crispy.

7. Sprinkle with chopped Parsely and serve with Ranch Dip