Crispy Skillet Potatoes with Buttermilk Ranch Sauce

Check out this simple method for getting perfectly crisp skillet potatoes along with a homemade tangy buttermilk ranch sauce. Fantastic as a side dish or for breakfast/brunch!

For the Potatoes:
5 small to medium red and/or golden potatoes, skin on and cubed (about 2 1/2 cups of potatoes)
1 Tablespoon course salt, plus more to taste
4 Tablespoons vegetable or canola oil, divided
pepper to taste
chopped fresh parsley to garnish

For the Buttermilk Ranch Sauce:
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk, plus more to thin if needed
juice from half of a lemon
1 clove garlic, minced
1 Tablespoon minced onion
1 Tablespoon dried dill
1 Tablespoon chopped fresh parsley
1 teaspoon ground mustard powder
1/4 teaspoon celery salt
1/4 teaspoon onion powder
1/2 teaspoon course salt
1/4 pepper
pinch of sugar (about 1/8 teaspoon)

View the full recipe at the Seasonal Veg Head →