Week 107:
RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY
Our cooking class from last week’s “Appetizers for Dinner” voted this recipe a keeper! In addition to serving the soy sauce ranch as a dip, I added shredded cabbage and it got a five star rating as a coleslaw!
Fingerling Potatoes with Soy Sauce Ranch Dipping Sauce
Ingredients
Soy Sauce Ranch
- 1/2 cup buttermilk
- 1/4 cup buttermilk powder (found in the baking section)
- 1/2 cup mayonnaise
- 2 tablespoons soy sauce
Grilled Fingerling Potatoes
- 1 lb fingerling potatoes, scrubbed
- Kosher salt, black pepper and olive oil
Instructions
Soy Sauce Ranch Dipping Sauce
- Whisk together the buttermilk and buttermilk flour until no lumps remain.
- Whisk in the mayonnaise and soy sauce; taste and add salt and pepper if you like.
- Transfer to an airtight container and refrigerate; it will thicken a little as it chills.
- Serve with sliced grilled fingerling potatoes.
Grilled Fingerling Potatoes
- Place the potatoes in a saucepan and cover with water by 2-inches; add 1 tbsp salt and bring to a boil.
- Reduce heat and cook at a simmer for 10 minutes, until they are just tender; drain and let cool slightly, then cut lengthwise in half.
- Toss the potatoes in a large bowl with olive oil to coat; season with salt and pepper and grill the potatoes, cut side down, 2 to 3 minutes, then turn them and grill until the skin is crispy, 2 minutes longer.
- Place in a serving bowl or on a tray, accompanied by the soy ranch for dipping.
Notes
Note: You can easily vary the flavor-- instead of the soy sauce you can add fresh or dried dill, barbecue or Worcestershire sauce, vinegar or freshly squeezed lemon or lime juice, a pinch of any ground dried chile, or a splash of your favorite hot sauce! Buttermilk powder, the crucial ingredient for thickness and tang, is usually found in the baking section of any big supermarket.