Crispy Roasted Ranch Potatoes

Earlier this week, I asked you, well not exactly you, but you, the collective you, my readers, what they wanted to see on the blog this week. More than a few of you requested side dishes. You really threw me for a curve there, because I am one of those people who focuses on the protein or “main” part of the meal. I generally take shortcuts with the sides and use frozen veggies or boxed couscous or rice etc. So this is how much I appreciate you. I am making some from scratch side dishes. The first one this week is Crispy Roasted Ranch Potatoes.

I love roasted potatoes but I always had a problem getting them crispy. For me, crispy is the best part. I finally have figured out the secret. Parboiling. That’s right, quarter the potatoes and stick them in a pan of water and cook until fork tender, much like you would for mashed potatoes. But instead of mashing them, I toss them in a baking dish with butter and seasoning and blast them in the oven for about 20 minutes. Perfectly crispy every time.

I opted for ranch seasoning because my family will eat anything with a bit of ranch flavor. The other thing you can do is use an envelope of onion dip mix or seasoned salt (mmm,I love seasoned salt). I also have an awesome seasoning for potatoes that I got from Pampered Chef, it’s a garlic dill blend. Dill always goes so well with potatoes, doesn’t it? Too bad my family doesn’t think dill goes well with anything. Majority rules around here, so that shaker of seasoning will stay in my spice cabinet, untouched, until I clean it out in five years and toss it. Shame.

I served the crispy roasted ranch potatoes along side a roast chicken and also carrots. The carrots were frozen, of course and I will get around to sharing my roast chicken recipe soon. I love a good roast chicken, perfect for a Sunday dinner.

Speaking of which, do any of you have Sunday dinners? You know, a big meal that takes all day to prepare and lots of people around the table?

Print Crispy Roasted Ranch Potatoes

Ingredients

• 4-6 medium red potatoes, halved and then quartered
• 1 T dry ranch seasoning
• 2 T butter, melted

Instructions

1. Preheat oven to 425.
2. Place cut potatoes in a saucepan with enough water to cover the potatoes. Bring to a boil and then simmer until fork tender (about 10 min)
3. Drain potatoes.
4. Place potatoes in a baking dish, pour melted butter over potatoes. Sprinkle ranch seasoning over potatoes and toss well to coat each potato with butter and seasoning.
5. Roast at 425 for 20-25 minutes, stirring halfway through.

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