Sunday, February 5, 2012

Roasted Ranch Potatoes

I first started making this side dish using Pioneer Woman's recipe a few years ago, and ultimately tweaked it into this recipe.  The awesome thing about this is that it's cheap and goes with everything.  I like to make these when we grill or when I make something like Herbed Cheese and Chicken Pockets.


Potatoes (I like Yukon Gold)
Wegman's Basting Oil (or any other oil)
Hidden Valley Ranch seasoning

Here are the simple directions:

 Dice the potatoes into large chunks leaving the skins on (that's where the nutrients are).

 Coat the potatoes with the basting oil.

 Coat with the ranch seasoning using more or less depending on your tastes.

Roast at 425 degrees for about 20-25 minutes or until the potatoes are soft.  The time will depend on the type of potato, the size of the chunks, and will inevitably take longer if you are crunched for time.

The Verdict:

Mr. Picky Pants always says he doesn't like these, but when I make them he eats them all and usually comments on how good they are.  He douses them in ketchup so I'm not sure he's actually tasting the potatoes, but I'll take it.  The basting oil is grapeseed oil with herbs so it's a healthy alternative to some of the other oils out there and the ranch seasoning provides a punch of flavor that would take tons of herbs to obtain.  They end up just tasting like well seasoned potatoes rather than really ranchy.  Try these out next time you need a side and are tired of the same old stuff.

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