Super easy crispy fried potatoes with a zesty creamy vegan ranch dressing!
- Medium bowl
- 1 package any flavor Microwave Ready Little Potatoes
- 1/2 Tbsp olive or canola oil
- 1 cup vegan mayonnaise
- 1/2 cup unsweetened soy milk
- 2 Tbsp lemon juice
- 2 cloves garlic, minced
- 2 Tbsp white or yellow onion, minced
- 1 Tbsp parsley, finely chopped
- 2 Tbsp chives, finely sliced
- 2 Tbsp baby dill, finely chopped
- 1 pinch garlic powder
- 1 pinch paprika
- (To taste) salt
- (To taste) black pepper
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 about 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.)