Golden Crispy Potatoes and Zesty Vegan Ranch Dipping Sauce

Whisk together unsweetened soy milk and lemon juice and set aside for about 10 minutes to create a vegan 'buttermilk'

In a medium bowl, combine vegan mayonnaise, 'buttermilk', minced garlic, minced onion, chopped parsley, sliced chives, chopped baby dill, garlic powder, paprika, salt, and black pepper. Whisk together until well mixed.

Chill the dressing in the refrigerator for at least an hour to let the flavors meld together.

Cut the baby potatoes in half.

Heat olive oil over medium-high heat.

Fry potatoes cut side down until golden brown and crisp.

Flip and fry briefly on the skin side until it has a little color, then remove from heat.

Serve the crispy potatoes hot with the chilled vegan ranch dressing for dipping.