RANCH ROASTED POTATOES (ONLY 3 INGREDIENTS)
These ranch roasted potatoes are cooked until they're irresistibly brown and crisp. Perfect as a kid-friendly side dish with ketchup!
Provided by Natalya Drozhzhin
Categories Potato Dishes
Time 1h5m
Number Of Ingredients 3
Steps:
- Preheat the oven to 450°F. Rinse the potatoes under cold water and pat them dry.
- Cut each potato into wedges.
- Place the potatoes in a sealable plastic bag with the olive oil. Seal the bag tightly.
- Shake the bag to toss the potatoes with the olive oil. Add the dry ranch dressing mix to the bag, seal the bag, and toss the potatoes until evenly coated.
- Dump the potatoes out on baking sheet lined with parchment paper and bake them for 45 minutes, or until they turn brown and crispy.
- Serve the potatoes while they are still fresh and warm. Enjoy!
Nutrition Facts : Calories 251 kcal, Carbohydrate 28 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 23 mg, Fiber 6 g, ServingSize 1 serving
QUICK RANCH POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
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
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
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
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.
ULTIMATE RANCH POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. My family and friends call this the best potato dish around. Leftovers are great, too!
Provided by sherryb76
Categories Potato
Time 1h25m
Yield 1 casserole, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix dressing, 1 cup of the cheddar cheese, Greek yogurt, bacon, and chives. Pour this over the chilled potatoes in a large bowl. Mix thoroughly and place in a greased 9 x 13 pan. Saute diced shallots in butter until translucent and add bread crumbs. Pour this mixture evenly over the potatoes. Bake covered at 350 degrees for 40 minutes. Remove from the over and uncover. Sprinkle remaining 1/2 cup of cheese on top. Return to the oven uncovered and bake until the cheese has melted, usually 3-4 minutes.
Nutrition Facts : Calories 337.8, Fat 15.8, SaturatedFat 8.9, Cholesterol 39.4, Sodium 355.8, Carbohydrate 39.7, Fiber 3.7, Sugar 3.3, Protein 10.4
EASY CREAMY RANCH CHICKEN POTATO SOUP #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I thought about the list of ingredients and this soup just seemed a natural fit. This soup brings an old favorite up to date. And, did I mention how easy it is to make? All in one pot or crock pot. This soup can be made rich & creamy or, by changing the milk to fat-free Half & Half, made into a skinny soup without losing any of the flavor. You may also omit the chicken to made a vegetarian Creamy Ranch Potato Soup.
Provided by mae lafferty
Categories Weeknight
Time 40m
Yield 8-10 soup bowls, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed.
- Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
- Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
- Garnish with fresh chopped spinach. Serve hot.
- May be made in crock pot.
Nutrition Facts : Calories 298.4, Fat 10, SaturatedFat 4.4, Cholesterol 51, Sodium 177.5, Carbohydrate 35, Fiber 4.5, Sugar 4.8, Protein 17.9
RANCH ROASTED POTATOES
Make and share this Ranch Roasted Potatoes recipe from Food.com.
Provided by Lorac
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F.
- Place potatoes in a resealable plastic bag and add oil, seal bag.
- Toss to coat, add salad dressing mix and toss again until coated.
- Bake in an ungreased baking pan for 35 minutes or until potatoes are brown and crisp.
Nutrition Facts : Calories 295.2, Fat 13.8, SaturatedFat 1.8, Sodium 13.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6
RANCH POTATO PANCAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Delicious side dish, and a good use for leftover mashed potatoes!
Provided by JABHOOK
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine mashed potatoes with the next 9 ingredients listed. Stir together until well blended. Heat cast iron skillet with a small amount of oil, on medium heat. Spoon batter into skillet, about a 4 inch round. Brown on both sides, drain on paper towels. Serve with dipping sauce.
RANCH-CHICKEN STUFFED BAKED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Healthy tangy chicken loaded into hollowed out baked potatoes and topped with melted cheese, bacon, and shallots.
Provided by redhd244
Categories One Dish Meal
Time 3h30m
Yield 1 potato, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
- Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
- Cook marinated chicken in large skillet till fully cooked.
- Add Frozen Spinach and continue heating.
- Remove from stove and stir in Cream Cheese.
- Preheat oven to 350 degrees.
- Cut small layer off the top of each baked potato and scoop out most of the potato.
- Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
- Bake in oven for 15 minutes or until cheese is melty.
- Top with shallots and serve hot.
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