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Recipes
Shopping list
Ingredients
- Nonstick aluminum foil
- 24 oz baby red potatoes
- ½ fennel bulb
- 2 teaspoons fresh dill
- 3 tablespoons herb garlic butter
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup ranch yogurt dressing
- ¼ cup dill pickle relish
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Halve potatoes; chop fennel and dill. Melt butter.
- Toss butter with potatoes, fennel, salt, and pepper; place in single layer on baking sheet. Bake 15–18 minutes or until tender when pierced with a fork. Let stand 5 minutes to cool.
- Combine dill, dressing, relish, and potatoes; toss until blended. Serve.
Amount per ¼ recipe serving: Calories 310, Total Fat 15g, Sat Fat 8g, Trans Fat 0g, Chol 40mg, Sodium 690mg, Total Carb 37g, Fiber 4g, Sugars 5g, Protein 8g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%