Ingredients
- 1.5 lbs Petite Potatoes Red & Yellow
- 2 tbsp Olive Oil
- 2 tbsp Ranch Powder
- 1 c Greek Yogurt
- 1/2 c Dill Pickles, diced
- 1 tbsp Pickle Juice
- 2 tsp Dried Dill
- Salt to taste (optional)
Instructions
- Preheat oven to 400°F.
- Wash and dry your potatoes. In a large bowl, evenly coat the potatoes with the olive oil.
- Once fully coated, spread the potatoes out on a parchment-covered baking sheet. Place in the preheated oven and bake for 45 minutes.
- While the potatoes are roasting, prepare your dill pickle dip. In a medium bowl, combine the Greek yogurt, chopped pickles, pickle juice, and dried dill.
- When the potatoes have about 10 minutes left of baking, toss them in the Ranch seasoning and return them to the oven for the remaining time.
- Enjoy the roasted, seasoned potatoes with dill pickle dip as a snack on the go, a side dish, or before a workout!