Ranchy Potatoes with Garlic Crumbs

SERVES 12

• 36 mini potatoes
• ¼ cup mayonnaise
• 2 Tbsp almond milk
• ½ tsp salt
• ¼ tsp crushed black pepper
• 1 tsp garlic powder
• 1 tsp onion soup mix
• 1 tsp dried dill
• 1 tsp dried chives
• 2 cubes frozen parsley
• 1 tsp red wine vinegar
• 1 tsp oil

HONEY-GARLIC CRUMBS

• 3 Tbsp panko crumbs
• 1 tsp oil
• 1 tsp honey
• 2 cubes frozen garlic
• salt and pepper, to taste

Preheat oven to 425°F (220°C). Mix mayonnaise, almond milk, spices, red wine vinegar, and oil in a bowl. Add the potatoes and toss. Place potatoes on a baking sheet. Cover the potatoes and place them in the oven for 30 minutes. Meanwhile, prepare the crumbs by mixing all ingredients in a bowl.

Remove potatoes from the oven, uncover, and put them back in for another 15 minutes. Take the potatoes out again and top with crumbs. Lower the oven temperature to 375°F (190°C) and bake for another 15 minutes or until golden and crispy. Place three mini potatoes on a skewer to serve.