Lunch: Smashed Potatoes with Ranch-Lime Crema

Potatoes can be more than fries on a party spread. These easy smashed potatoes have an addictive ranch-laced dipping sauce that no one will be able to pass up.

Ingredients

1 lb. Baby potatoes (Yukon or red)
olive oil, for drizzling
Kosher salt and pepper
1/2 c. sour cream
Juice of 1 lime
2 tbsp. Ranch seasoning

Instructions

Preheat oven to 400 degrees F. In a large saucepan, cover potatoes with two inches of water and boil until fork-tender, then drain and let cool.
Once cool enough to handle, use a potato smasher to lightly smash potatoes, then transfer to a parchment-lined baking sheet and drizzle generously with olive oil and season with salt and pepper. Roast until crispy, about 20 minutes.
Meanwhile, make the crema: In a small bowl, mix together sour cream, lime juice, and ranch seasoning. Serve with smashed potatoes.

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