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Roasted Rosemary Fingerling Potatoes w/ Homemade Ranch
Servings: 4
  • 7-9 medium sized fingerling potatoes or 3 large potatoes, skins on
  • 1 tablespoon fresh rosemary, minced
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon coconut aminos or low-sodium tamari sauce
For the ranch
  • 1/2 cup mayo, can use vegan as substitute
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh parsley
  • 1/4 cup milk (nut milk ok)
  • 1/8 teaspoon ground black pepper
  1. Preheat the oven to 425F
  2. In a large pot with boiling water, boil the whole potatoes with the lid on for 10 minutes
  3. Remove from the water, allow to cool, and cut the potatoes lengthwise into wedges. Depending on how thick the potatoes are, you can either cut into halves or quarters
  4. Add them onto a parchment paper-lined baking dish
  5. Add the rosemary leaves, oil & aminos/tamari onto the potatoes and massage together so all potatoes are coated

  6. Roast for 20 minutes, flip with a spatula, then roast for another 10-15 minutes, or until potatoes are tender and golden

  7. While that's roasting, blend the ingredients for the ranch and set aside

  8. Once done roasting, enjoy with the ranch dip!

Recipe Notes

Store the leftover ranch in the fridge for up to a week!