Ranch Smashed Potatoes with Dip

• 2 lb yellow mini potatoes (small to medium size)
• 1/4 cup avocado oil
• 3 tbsps ranch seasoning (see below, divided)
• 3/4 tsp kosher salt
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tsp lime juice
• 3 tbsps chopped fresh chives (for garnish)

For the dry ranch seasoning blend:

• 1/3 cup milk powder
• 2 tbsps nutritional yeast
• 2 1/2 tsps onion powder
• 1 tbsp garlic powder
• 1 tbsp dried chives
• 1 tbsp dried parsley
• 2 tsp dried dill
• 3/4 tsp minced dried onion (or use more onion powder)
• 1 tsp kosher salt

1. Preheat the oven to 425°F.
2. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 13 to 15 minutes.
3. Drain the potatoes and let them cool slightly and then transfer to a large baking sheet lined with parchment paper. Use the bottom of a glass jar or cup to press down on the potatoes to smash them into flat patties.
4. Drizzle with avocado oil and season the potatoes with 1 tbsp of ranch and the salt. Transfer to the oven and bake for 45 to 55 minutes, until deeply browned and crispy.
5. While the potatoes are baking, make the yogurt ranch dip. In a bowl, mix together the yogurt, mayonnaise, lime juice and the remaining 2 tbsps of ranch seasoning. Taste and adjust with more seasoning and/or salt. Store in the fridge until ready to serve.
6. Add the potatoes to plates (or a platter) and top with chives. Serve with the dip on the side. Enjoy!

For the dry ranch seasoning blend:

1. In a clean jar or bowl, combine all ingredients and mix or shake well to combine.