- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 417
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 17 g
- Cholesterol
- 23 mg
- Sodium
- 792 mg
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 417
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 17 g
- Cholesterol
- 23 mg
- Sodium
- 792 mg
Ingredients
Greek Ranch:
Directions
- Preheat the oven to 425 degrees F.
- In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins. Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
- Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing.
Greek Ranch:
- In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey. Add salt and pepper to taste.
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