Roasted Ranch Potatoes
Roasted Ranch Potatoes is a side dish that serves 4. One serving contains 305 calories, 11g of protein, and 12g of fat. For $1.03 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 7386 people have tried and liked this recipe. It is brought to you by Cinnamon Spice and Everything Nice. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of black pepper, garlic powder, dried dill weed, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 58 minutes. Overall, this recipe earns a tremendous spoonacular score of 99%. Try Roasted Ranch Potatoes, Garlic Ranch Roasted Potatoes, and Cheesy Bacon Ranch Roasted Potatoes for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 38 minutes
Ingredients:
1/8 teaspoon black pepper
1/2 cup buttermilk powder
1 teaspoon coarse salt
2 tablespoons corn starch
2 teaspoons dried dill weed
1 teaspoon dry mustard
1/2 teaspoon garlic powder
3 tablespoons olive oil plus more for greasing pan
1 teaspoon onion powder
6 cups (about 2 pounds) potatoes, peeled and cubed (I used Yukon Gold)
Equipment:
baking sheet
paper towels
bowl
oven
spatula
Cooking instruction summary:
Preheat the oven to 400 degrees F. Generously grease a large, thin baking sheet with olive oil.In a small bowl stir together the buttermilk powder and all the seasonings including the salt and pepper (not the cornstarch).Pat the potato cubes dry with a paper towel - they don't have to be completely dry but you want to get any excess water off them.Add the potato cubes to a large gallon sized ziploc bag. Sprinkle in the cornstarch, zip up the bag leaving air in it and shake it up until the potatoes are evenly coated.Drizzle in the olive oil and repeat, shaking the bag until the cubes are covered with oil. Don't overdo it or you'll make a slurry.Add half the seasoning mix to the bag, close up and shake. Add the remaining mix and shake again. Remove the potatoes to the baking sheet but don't dump out any of the excess seasonings that may have collected on the bottom. Spread out in one even layer close but not touching each other.Bake 15 - 18 minutes then turn the potatoes over using a thin, metal spatula. Bake an additional 10 - 20 minutes until browned and cooked through in the center.
Step by step:
1. Preheat the oven to 400 degrees F. Generously grease a large, thin baking sheet with olive oil.In a small bowl stir together the buttermilk powder and all the seasonings including the salt and pepper (not the cornstarch).Pat the potato cubes dry with a paper towel - they don't have to be completely dry but you want to get any excess water off them.
2. Add the potato cubes to a large gallon sized ziploc bag. Sprinkle in the cornstarch, zip up the bag leaving air in it and shake it up until the potatoes are evenly coated.
3. Drizzle in the olive oil and repeat, shaking the bag until the cubes are covered with oil. Don't overdo it or you'll make a slurry.
4. Add half the seasoning mix to the bag, close up and shake.
5. Add the remaining mix and shake again.
6. Remove the potatoes to the baking sheet but don't dump out any of the excess seasonings that may have collected on the bottom.
7. Spread out in one even layer close but not touching each other.
8. Bake 15 - 18 minutes then turn the potatoes over using a thin, metal spatula.
9. Bake an additional 10 - 20 minutes until browned and cooked through in the center.
Nutrition Information:
covered percent of daily need
