Name: Golden Crispy Potatoes with Creamy Citrus-Infused Vegan Ranch
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Ingredients: 2 tablespoon chopped chives; 2 tablespoon chopped baby dill; 1/4 teaspoon black pepper; 8 small potatoes; Sea salt to season potatoes (1/2 teaspoon recommended); 1 cup vegan mayonnaise; 1/2 cup unsweetened soy milk; 2 tablespoon lemon juice; 2 tablespoon minced white onion; 2 cloves garlic, minced; 1 tablespoon chopped parsley; 1/8 teaspoon paprika; 1/8 teaspoon garlic powder; Sea salt to season ranch (1/2 teaspoon recommended); 1 tablespoon olive oil

Potato Dish

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Deliciously golden crispy potatoes accompanied by a creamy, zesty homemade Vegan Ranch that's so easy to prepare. This dish is perfect for a light, rustic dinner or as a tantalizing appetizer to satiate your comfort food cravings

Soybeans

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Fresh Vegetables

gram

fresh chives

fresh dill

Seasonings

black pepper

potato

sea salt

Condiments

vegan mayonnaise

Non Dairy Milk

milliliter

Unsweetened Soy Milk

Juice

lemon juice

white onion

garlic

fresh parsley

paprika

garlic powder

Oils

olive oil

Vitamin E

Vitamins

Sodium

Minerals

Zinc

Copper

Dietary Folate Equivalents

Vitamin A

Selenium

Lycopene

Vitamin B6

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Manganese

Vitamin K

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Golden Crispy Potatoes with Creamy Citrus-Infused Vegan Ranch

Produce

Baking Goods

Condiment & Toppings

Dairy

Beverages

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Chop potatoes in half and let them boil in salted water for about 10 minutes or until slightly tender.

In a medium bowl, whisk together unsweetened soy milk and lemon juice to make a homemade vegan buttermilk.

Rinse garlic and onion in cool water and strain.

For the ranch dressing, whisk together the vegan mayonnaise, homemade vegan buttermilk, minced garlic, minced onion, chopped parsley, chopped chives, chopped baby dill, garlic powder, paprika, salt and black pepper.

Refrigerate the ranch for 30-40 minutes to allow the flavors to meld together.

Heat 1 tablespoon of olive oil over medium-high heat in a frying pan.

Drain the boiled potatoes and pat dry. Fry these potatoes cut side down in the heated pan until they turn golden brown and crisp.

Flip potatoes and fry briefly on the skin side, seasoning with salt.

Plate the crispy potatoes and serve with the chilled vegan ranch dressing as a delightful dip!

Golden Crispy Potatoes with Creamy Citrus-Infused Vegan Ranch

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