A free bonus recipe from The Unofficial Yellowstone Cookbook! Utilizing heirloom varieties of produce, such as multi-colored types of potatoes, can help restore diversity to local agriculture and ultimately lead to a healthier relationship with the land, something constantly championed by Thomas Rainwater and the Broken Rock tribe.
- 2 lbs tri-colored mini potatoes
- 2 Tbsp melted butter
- 2 Tbsp olive oil
- 2 Tbsp Ranch seasoning powder
- 1 tsp dry dill
- 1 Tbsp flaky sea salt such as Maldon
- Ketchup for serving
- Boil the potatoes until fork tender, about 15 to 20 minutes. Turn off the heat, drain and put back in the empty pot to dry for a minute or two. Arrange the potatoes spaced an inch or two apart on an unlined baking sheet. Smash each one with the bottom of a mug or a burger smasher to flatten.
- Preheat the oven to 400 degrees F.
- Mx together the melted butter and olive oil then brush onto the potatoes. Sprinkle with ranch powder, dill and flaky salt. Bake the potatoes for 10 to 15 minutes or until browned. Serve with ketchup.