In my opinion, and I have a lot of those, every brunch needs some kind of potato dish. Plus my husband, who hails from Scotland, thinks that every decent meal should include potatoes, and since he doesn’t really understand the whole American brunch concept, I have to sway him somehow.
But I like to change things up, and sometimes you just get bored with home fries. So why not serve “home-fried” cute little fingerling potatoes? If you’ve never had these little beauties, they actually do look like fat little fingers, and when roasted become lovely and browned on the outside and gorgeously creamy on the inside. Plus they sell them at the Saturday farmers’ market near my house and they are exceedingly hard for me to resist.
To make them a bit more special, in case you are serving them for a special brunch, or trying to impress someone, I added a creamy dip. But not just any creamy dip…homemade RANCH.
Call it what you like, buttermilk dressing, buttermilk-herb sauce, or even sour cream-herb dip…it’s still just a riff on the beloved Ranch dressing. And frankly, who doesn’t love Ranch dressing? (Ok, if you don’t love it, then try this version and you might change your mind.) This recipe gives you a great excuse to make it from scratch. Plus, when served alongside the crispy-creamy fingerlings the whole thing just becomes a bit more sophisticated.
By the way, feel free to use this Ranch dressing on everything. You’re welcome.
Roasted Fingerling Potatoes with Fancy Ranch Dressing
Serves 6 to 8
- 2 1/2 lbs small fingerling potatoes, scrubbed and halved lengthwise
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup buttermilk
- 3 tbsp mayonnaise
- 2 tbsp sour cream or plain Greek yogurt
- 1 tsp finely chopped fresh tarragon
- 1/2 heaping tsp finely chopped fresh dill
- 1 small clove garlic, minced
- 1/2 tsp Dijon mustard
- 1/2 tsp white vinegar or rice vinegar
- In a small jar, combine the buttermilk, sour cream, mayo, tarragon, dill, garlic, mustard, and vinegar. Shake shake shake until well combined. Season with a little salt and pepper, then refrigerate until ready to use.
- Preheat the oven to 425F. On a large rimmed baking sheet, toss the potatoes with a drizzle of olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until the potatoes are golden, crispy on the outside, and meltingly tender on the inside, about 30 minutes.
- Serve right away with some of the dressing on the side for dipping.