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Parve
Easy
12 Servings
Allergens 
1 Hour, 20 Minutes
Diets
A creamy ranch dressing coats these potato skewers, creating the perfect bite and even more perfect side for an elegant sheva brachos. Crispy, rich, and dripping in herby goodness, these potatoes will complement whatever main you choose to plate alongside it.
36 mini potatoes
1/4 cup mayonnaise
2 tablespoons Gefen Almond Milk
1/2 teaspoon salt
1/4 teaspoon crushed black pepper
1 teaspoon garlic powder
1 teaspoon onion soup mix
1 teaspoon dried dill
1 teaspoon dried chives
2 cubes Dorot Gardens Frozen Parsley
1 teaspoon Tuscanini Red Wine Vinegar
1 teaspoon oil
3 tablespoons Gefen Panko Crumbs
1 teaspoon oil
1 teaspoon honey
2 cubes Dorot Gardens Frozen Garlic
salt, to taste
pepper, to taste
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
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 degrees Fahrenheit (190 degrees Celsius) and bake for another 15 minutes or until golden and crispy.
Place three mini potatoes on a skewer to serve.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Kayla Miller
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