Ingredients

• 2 pounds marble potatoes (any baby potato will do)
• Kosher salt
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan
• Cracked black pepper
• Greek Ranch dressing, recipe follows
• 1 cup 2-percent Greek yogurt
• 2 tablespoons buttermilk
• 1 tablespoon chopped fresh dill
• 1 teaspoon granulated garlic
• 1/2 to 1 teaspoon honey
• Kosher salt and cracked black pepper

Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 425 degrees F.
3. In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins. Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
4. Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing.
5. In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey. Add salt and pepper to taste.