Lindas Ranch Potatoes Food

QUICK RANCH POTATOES

Quick Ranch Potatoes image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 1/2 pounds russet potatoes
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) salted butter, softened
4 ounces cream cheese, softened
2 tablespoons whole milk, plus more if needed
1 teaspoon powdered ranch dressing mix, plus more if needed
1 tablespoon finely chopped fresh chives

Steps:

Peel and cut the potatoes into 2-inch chunks. Put them into an Instant Pot® along with 3/4 cup water and 1 teaspoon salt.
Lock the lid and set the lever to seal. Press "manual" and set for 10 minutes. When done, manually release the steam.
Remove the lid, leaving the pot in "keep warm" mode. Start mashing the potatoes. Add the butter, cream cheese, milk and ranch powder. Mash again until the potatoes are smooth. Taste and adjust the seasoning with salt, pepper or more ranch. Thin with more milk if needed. Serve hot garnished with chopped chives. The potatoes will keep warm in the pot for up to 30 minutes.

ORIGINAL RANCH ROASTED POTATOES

Original Ranch Roasted Potatoes image

Red potatoes are tossed in oil and ranch seasoning and roasted until brown and crisp to make this effortless side dish.

Provided by Hidden Valley Ranch

Categories Trusted Brands: Recipes and Tips Hidden Valley®

Time 45m

Yield 4

Number Of Ingredients 3

Ingredients

2 pounds small red potatoes, quartered
¼ cup vegetable oil
2 teaspoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Steps:

Preheat the oven to 450 degrees F.
Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

Nutrition Facts : Calories 280 calories, Carbohydrate 36.2 g, Fat 13.9 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 26.3 mg, Sugar 2.3 g

LINDA'S LEMON ROAST POTATOES

Linda's Lemon Roast Potatoes image

Deliciously simple, these savoury spuds with lemon make a marvellous match with fish or chicken. They also travel well in a slow cooker, making them a perfect potluck dish. Courtesy of Linda Seeman-Korte, Saskatoon

Provided by Food Network Canada

Categories christmas,comfort food,dinner,Great Canadian Cookbook,Holiday/Event,Party Favourites,potatoes,Roast,thanksgiving

Time 1h25m

Yield 6 - 8 servings

Number Of Ingredients 7

Ingredients

½ cup (125 mL) butter, melted
¼ cup (50 mL) lemon juice
2 Tbsp (30 mL) powdered chicken soup base
1 tsp (5 mL) dried oregano
1 tsp (5 mL) salt
¼ tsp (1 mL) pepper
2 ¼ lb(s) (1 kg) potatoes, peeled and quartered

Steps:

In a large bowl, combine butter, lemon juice, chicken soup base, oregano, salt and pepper. Add potatoes; toss to coat evenly in butter mixture.
Transfer seasoned potatoes to ungreased baking sheet. Bake in 450ºF (230ºC) oven, turning every 5 to 10 minutes, for about 60 minutes or until golden brown and fork-tender.
Remove from oven and serve.