(116 votes, average: 3.78 out of 5)
Loading... Garlic Parsley
Super easy crispy fried potatoes with a zesty creamy vegan ranch dressing!
Notes
Decrease oil using for frying if needed. If you prefer oven baked potatoes over pan-fried you might prefer using Oven | Grill Ready Garlic Herb Little Potatoes instead.
For a time saver feel free to use a store-bought vegan ranch dressing.
If you prefer a little more bite to your ranch dressing you can skip the soaking/rinsing step for the onion and garlic.
If you don’t have access to the Microwave Ready kits you can achieve similar results by microwaving one pound of Creamer potatoes for 5 to 10 minutes and seasoning them with dried parsley and garlic powder.
Ingredients
Hint: Use as your grocery check-list or when at home preparing your recipe
${ item.separator }
${ item.name }
Preparation
Whisk together unsweetened soy milk (soy milk is best for making vegan “buttermilk”) and lemon juice. Set side.
Rinse or soak (for up to three minutes) onion and garlic in cool water and strain.
Whisk together all ingredients. For best results, refrigerate dressing for 30 to 60 minutes before tasting and adjusting seasoning to suit your taste preferences. Makes approx. 1 1/2 cups vegan ranch dressing.
Prepare Little potatoes according to package instructions. Remove plastic and set potatoes aside until cool enough to handle. Do not add oil or seasoning packet. Cut potatoes in half.
Heat 1/2 tablespoon olive or canola oil over medium-high heat. Fry potatoes cut side down until golden brown and crisp. Flip and fry briefly on the skin side. Add seasoning packet and toss to coat, cook for another 30 seconds before serving with ranch dressing (and fresh parsley or dill for garnish—optional.)