Ranch Roasted Potatoes
(from kylerhea’s recipe box)
2/3/2013
You should try this with other vegetables — I made a mistake last time and used mayo instead of sour cream and it came out fine — it also might need 10 minutes more to bake if you use a deeper casserole to bake the potatoes.
Source: Kayotic Kitchen
Categories: ***, Comfort Food, Faves, May2012, Potatoes
Ingredients
- 2 pounds potatoes
- 3 tbsp oil
- 2 tbsp ranch seasoning mix
- 1/4 tsp ground black pepper
- 2 to 3 tbsp sour cream
- 2 spring onions
- 2 oz Parmesan
Directions
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1) Peel, wash and cut your potatoes in bit-sized chunks and place them in a casserole.
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2) Mix the oil with the ranch dressing mix and the pepper. Adding lemon pepper instead also works amazing and adds pizzazz.
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3) Mix the seasoned oil with the potatoes. If your ranch dressing contains less salt, sprinkle some over the potatoes.
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4) Put the potatoes in a preheated oven and roast them for 35 to 40 minutes at 375F˚ (190C˚) until golden brown and almost tender.
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Gives you plenty time to put 2 to 3 tbsp sour cream in a bowl.
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5) And to chop up the green onions and stir them into the sour cream.
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6) As soon as your potatoes are done you remove them from the oven. But keep the oven warm.
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7) Lightly stir in the sour cream with spring onions. It will melt into the potatoes immediately.
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8) And grate the Parmesan all over the potatoes until it looks like a heavily snow-capped mountain.
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9) Pop the casserole back in the oven for another 10 minutes, until the potatoes are really tender and the Parmesan slightly crunchy.
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These were chockfull of flavor and delicious. It’s a fantastic way to dress up plain potatoes!