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.
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…
Roasted Buttermilk Potatoes
Makes: 4 servings
- 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
- Preheat oven to 425 degrees.
- 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).
- 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.
- Roast the potatoes at 425 for 40-50 minutes, stirring them about every 10-15 minutes so they don’t stick.