Ranch Roasted Fingerling Potatoes with Buffalo Yogurt Sauce

Preheat oven to 425ºF. Spray a large baking pan with nonstick spray and set aside.

In a small bowl, toss together the garlic powder, onion powder, mustard powder, dried dill, seasoned salt and black pepper. Set aside.

In another small bowl, stir together the Greek yogurt and the hot sauce; set in the refrigerator until ready to use.

Spread the sliced potatoes into one even layer on the baking sheet and drizzle with olive oil. Toss to coat. Sprinkle with half of the spice mixture.

Roast at 425ºF for 20-25 minutes, tossing 2-3 times, until all of the potatoes are golden and done. Remove from the oven; toss with the remaining seasoning mixture. Serve hot alongside the Buffalo yogurt dip!