Roasted Buttermilk Potatoes

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Roasted potatoes are one of those things that I will never make as good as my mom. Never ever. I know. I’ve tried.

I don’t know what she does to her potatoes – I have her exact recipe – but hers always turn out better than mine. Crispier. Crunchier. Tender..er. I guess it’s just a mom thing.

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Instead of trying to make regular roasted potatoes that can compete with hers, I’ve just started going crazy with flavor combos to make mine a little different so I don’t compare them.

Some of our favorites are smoked paprika + garlic + cayenne, maple syrup + ancho chili powder + salt, and classic salt + pepper + garlic + rosemary.

But now I’m on that sour cream and onion flavor kick. And as long as I have this buttermilk powder in the fridge, I’m going to put it on everything I can. I hope you’re not sick of this sour cream and onion thing yet because I’ve still got big plans coming…

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Roasted Buttermilk Potatoes

Makes: 4 servings

Ingredients:

  • 1 and 1/2 pounds yukon gold potatoes
  • 1 Tbsp olive oil
  • 1 Tbsp buttermilk powder (found in the baking isle)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 tsp pepper

Directions:

  1. Preheat oven to 425 degrees.
  2. Rinse off any dirt or spots on the potatoes, then cut them in half lengthwise, and dice into 1-inch pieces. (I leave the peel on, but you could definitely peel them).
  3. Dump the diced potatoes into a baking dish and toss them with the olive oil, buttermilk powder, salt, garlic powder, onion powder, dill, parsley, and pepper.
  4. Roast the potatoes at 425 for 40-50 minutes, stirring them about every 10-15 minutes so they don’t stick.

8 Responses to “Roasted Buttermilk Potatoes”

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    1
    Kathryn — October 2, 2012 at 8:30 am

    Woah, I bet these taste amazing!

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    2
    Karis — October 2, 2012 at 11:55 am

    This looks like the perfect use for some potatoes I received in my CSA box and wasn’t sure what to do with.

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    3
    Colleen @ What's Baking in the Barbershop?! — October 2, 2012 at 12:27 pm

    Oh man, do these look good! I have never thought to use buttermilk powder like this. What a great idea!!

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    4
    Sues — October 2, 2012 at 1:53 pm

    Ooh I need to get some of that buttermilk. And I could NEVER tire of the sour cream and onion flavor combo. These potatoes look fab!

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    5
    Katrina @ Warm Vanilla Sugar — October 2, 2012 at 2:35 pm

    Mmm lovely!

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    Courtney @ The Granola Chronicles — October 2, 2012 at 2:54 pm

    BRANDI. I so wish we lived near each other because I seriously “star” every single one of your recipes in Google Reader. Ha! :)

    • admin replied: — October 3rd, 2012 at 2:37 am

      :) this made my day! And yes, it would be super fun to be neighbors. We could cook, eat, and listen to the Avetts all day, every day. I do that anyways, but it would be nice to have a girlfriend next door!

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    Jessica@AKitchenAddiction — October 2, 2012 at 8:41 pm

    Oh, this sounds wonderful! I need to try using buttermilk with my roasted potatoes soon!

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