Pepper Roasted Ranch Potatoes Recipes

PEPPER-ROASTED RANCH POTATOES

Steps:

• Position the oven racks so that they are evenly spaced, with the top rack about 5 inches from the top of the oven. Place a ridged cast-iron grill pan on the top shelf of the oven and preheat the oven to 500°F or the highest setting on your oven. Once preheated, set the oven to convection roast or convection broil at 500°F. Or cover a shallow-rimmed baking pan with foil and coat with nonstick spray and do not preheat the pan.
• Toss the potatoes with the olive oil, salt, and pepper in a large bowl. Spread them skin side down in an even layer on the prepared pan and roast on the top rack for 15 to 20 minutes or until they are tender.

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.

ROASTED POTATOES AND PEPPERS

Steps:

• Preheat oven to 375°F (190°C).
• Wash potatoes.
• Halve or quarter larger potatoes.
• Cut onion into eight pieces.
• Cut peppers into one-inch pieces.
• Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
• Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

RANCH ROASTED POTATOES WITH CHEESE

Steps:

• Preheat oven to 450°F.
• In a gallon zip-top storage bag, combine potatoes, onion, pepper (if using), and oil.
• Toss to coat vegetables with oil.
• Add paprika and ranch dressing mix, toss again until coated with seasonings.
• Bake in an ungreased baking pan 30-35 minutes until potatoes are browned, or cook longer for crispier potatoes.
• Remove from oven and top with cheeses, return to oven for 2-3 minutes to let cheese melt.
• Remove from oven and serve.