Roasted Potatoes With Ranch Seasoning Food

RANCH ROASTED POTATOES RECIPE

Steps:

• Preheat oven to 425 degrees.
• Place washed and quartered potatoes in a large bowl or a ziplock bag and drizzle them with 3 tablespoons of avocado oil. Toss the potatoes until evenly coated, then add the packet of Hidden Valley Ranch Seasoning mix. Toss again until the potatoes are evenly coated.
• Coat a baking sheet with another 3 tablespoons of avocado oil, spreading it evenly. Remove potatoes from the ziplock bag and pour onto the baking sheet. Place the potatoes on an even layer on the baking sheet.
• Bake at 425 degrees for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown and crisp.
• Once the potatoes are golden brown, remove from the oven and season with additional salt and pepper to taste. Serve immediately and enjoy!

ORIGINAL RANCH ROASTED POTATOES

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.

ORIGINAL RANCH ROASTED POTATOES

Steps:

• Preheat oven to 450°F.
• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
• Add seasoning mix and toss again until coated. Bake in ungreased baking sheet for 30 to 35 minutes or until potatoes are brown and crisp.

SUNNY'S ROASTED RANCH POTATOES AND ONIONS

Steps:

• 1.Boil and sliced potatoes. In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely. Once cool, cut them in half or smaller for bite-sized pieces. 2.Saute potatoes and onions. In a large pan on medium-high heat add the olive oil, it should cover the bottom with an 1/8 of an inch of oil, if too much don't use all the oil, if not enough, add more. When the oil begins to swirl, add the potatoes, onions and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, tossing to combine, then allowing to rest and cook. Once a crust forms on the bottom give the pan a toss or flip potatoes and onions with a spatula, then allow them to crisp on the other side, about 3 minutes. Remove to a serving bowl with a slotted spoon.

ORIGINAL RANCH® ROASTED POTATOES

Steps:

• Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.

HIDDEN VALLEY RANCH ROASTED RED POTATOES

Steps:

• Cut potatoes into small pieces. Place is ziploc gallon bag.
• Add oil. Zip bag with air. Mix well.
• Add mix. Zip bag. Shake well.
• Place on a no-stick foil in the oven at 400 degrees for 20 minutes.
• Turn, cook another 10-20 minutes Serve.

ROASTED POTATOES AND CARROTS WITH RANCH SEASONING

Steps:

• Combine olive oil, ranch dressing mix, vinegar, and pepper in a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
• Pour vegetables and excess marinade into the prepared baking dish.
• Bake in the preheated oven, stirring a few times, until vegetables are tender, about 1 hour. Turn the oven to broil for the last 5 minutes to crisp the vegetables. Remove from the oven, sprinkle with salt, and serve.

RANCH POTATOES

Steps:

• Toss potatoes with dressing, salt and pepper. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with bread crumbs. Cover and bake at 375° for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.