RANCH SMASHED POTATOES
Ranch Smashed Potatoes
Provided by Hidden Valley
Categories Kid-Friendly
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Place potatoes in a large pot and cover with water. Add a generous pinch of salt to water, and bring to a boil. Simmer until potatoes are tender (approximately 15-20 minutes), then drain and set aside.
- Spray a large baking sheet with cooking spray and space potatoes evenly with about an inch of space between them. Then, using a potato masher or large fork, gently press down on each potato until "smashed."
- Combine garlic and butter in a small bowl, then brush generously on each potato. Sprinkle with seasoning mix, salt and pepper.
- Bake in preheated oven until potatoes are golden brown and crispy, approximately 25 minutes.
Nutrition Facts :
EASY RANCH MASHED POTATOES
Take mashed potatoes to the next level with zesty Hidden Valley Ranch seasoning. Our easy ranch mashed potatoes recipe is the perfect gluten-free side dish.
Provided by Hidden Valley
Categories Sides
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter and half-and-half in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.
Nutrition Facts :
HIDDEN VALLEY POTATO SKINS
Provided by Food Network
Time 40m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Scoop the potato out of the skins; combine with sour cream and dressing mix. Fill skins with mixture. Sprinkle with cheese. Bake at 375°F for 12-15 minutes or until cheese is melted. Garnish with green onions and/or bacon bits, if desired.
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.
ORIGINAL RANCH ROASTED POTATOES
Hidden Valley's Ranch Roasted Potatoes recipe is pure goodness made in 3 simple steps. The delicious zesty flavor of this side pairs great with any meal!
Provided by Hidden Valley
Categories Dinner
Time 45m
Yield 5
Number Of Ingredients 3
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.
Nutrition Facts :
ORIGINAL RANCH ROASTED POTATOES
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
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
HIDDEN VALLEY RANCH POTATO SALAD RECIPE - (5/5)
Provided by á-63580
Number Of Ingredients 7
Steps:
- 1) Cook the potatoes in boiling water 2) Cut slightly cooled potatoes into bite-sized pieces 3) In a large bowl, combine potatoes, onions, and dressing. Toss gently. 4) Add salt and pepper to taste. 5) Dust with paprika. 6) Garnish with chives. 7) Serve warm/at room temperature, or chill for several hours or overnight and serve cold.
HIDDEN VALLEY RANCH ROASTED RED POTATOES
I got this from the Hidden Valley Dressing box and always serve it. I couldn't find it here and I needed the nutritional stats, so I'm adding it!
Provided by HeyJami
Categories Potato
Time 45m
Yield 5 1 cup svgs, 5 serving(s)
Number Of Ingredients 3
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.
SCRUMPTIOUS HIDDEN VALLEY RANCH POTATO CASSEROLE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Using a variation in the type of potatoes and onions I usually use to prepare this dish, I developed this recipe based on my choices listed in the rules. I tend to use Hidden Valley products often in my recipes, therefore it was easy to experiment and come up with this "scrumptious" tasting potato casserole. I do substitute low-calorie and add vegetables when I can, to get my family to eat more vegetables.
Provided by chefpattisue
Categories Potato
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- In 8 quart pot, boil water then add the diced potatoes, cooking for 10 minutes. Do not overcook them. (Prepare your other ingredients while the potatoes are cooking). Drain the potatoes and add the shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently to mix into the potatoes. Spread the potato mix in an 8" x 13" greased cake pan. Sprinkle the last 4 ingredients, in order, over the potatoes. Bake 350 F for 35-45 minute, until the potatoes are tender.
- *Chiffonade cut-leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.
Nutrition Facts : Calories 1311.9, Fat 85.6, SaturatedFat 21.8, Cholesterol 89.1, Sodium 1682.1, Carbohydrate 117.6, Fiber 12, Sugar 9.7, Protein 26.8
HIDDEN VALLEY RANCH: POTATO CHOWDER IN A POCKET #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe reminds me of eating chowder bowls on rainy days with my mom. What I love about this recipe is that it's portable!
Provided by kitchenofgoodandevil
Categories Weeknight
Time 1h15m
Yield 4-8 pockets, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot put potatoes and enough water to cover them on the stove over medium to high heat. Cook until potatoes are tender. Drain.
- To potatoes add yogurt, Hidden Valley Ranch mix, and milk or water. Beat until mashed.
- Add corn, cheese, and shrimp. Blend together.
- Cut dough into fourths. Roll out each fourth using a little bit of flour, so it doesn't stick.
- Put about ½ cup to ¾ of filling into each fourth. I like to add a slice of Brie for good measure! Fold the dough over and crimp the edges.
- Place "pockets" on a baking sheet lined with foil and sprayed with cooking spray.
- Brush olive oil onto each pocket.
- Bake at 350° for 30-35minutes.
Nutrition Facts : Calories 478.3, Fat 10.4, SaturatedFat 4.4, Cholesterol 21.3, Sodium 219.8, Carbohydrate 86.3, Fiber 9.3, Sugar 6, Protein 15
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5/5 Category SidesCuisine AmericanTotal Time 30 mins
- Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15–20 minutes.
- Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.
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