Ingredients
The sauce:
1/3 cup low-fat buttermilk, well-shaken
1 tbsp low-fat mayonnaise
1/4 tsp sriracha sauce (or more if you like it hot)
1/8 tsp salt
The potatoes:
1 1/4 lbs. sweet potatoes, peeled and cut into 1/2-inch dice
3/4 lb. russet potatoes, peeled and cut into 1/2-inch dice
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt
4 heads endive, thinly slice crosswise
1 green onion, thinly sliced
1/4 cup minced cilantro
Instructions
The sauce:
In a small bowl, whisk together the buttermilk, mayonnaise, sriracha sauce and salt until combined.
The potatoes:
Bring a large saucepan of lightly salted water to a boil over high heat.
Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.
Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
Add garlic and cook for 1 minute, stirring frequently.
Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, for 5 to 7 minutes.
Add the endive and green onions and cook until the potatoes are starting to brown, 3 to 4 minutes.
Stir in the cilantro. Divide between 6 plates and drizzle with sriracha buttermilk sauce.
