• Belle’s Roasted Ranch Potatoes
  • 4-5 small yellow or gold potatoes
  • 1-2 tablespoons extra-virgin olive oil
  • 2 teaspoons dry ranch dressing
  • ½ teaspoon salt

A tasty twist to simple roasted potatoes

Tales of the Dinner Belle

By Brenda Stanley

Roasted vegetables are an easy and healthy way to cook just about any veggie, especially winter or root vegetables.  I love roasting because it give these denser vegetables a tender inside and a wonderfully crispy coating. My roasted ranch potatoes are a great twist on regular roasted spuds and I like to use yellow or gold potatoes because they have a creamier texture and are really rich and delicious with a simple dry ranch salad dressing mix to season them and add to their crispy outside. Want to try something different, switch out the potatoes for turnips, rutabagas, or parsnips. And if you are going low carb, this recipe will even work great on other vegetables like broccoli, Brussel sprouts, or even kale.

Belle’s Roasted Ranch Potatoes

4-5 small yellow or gold potatoes

1 small onion, chopped

1-2 tablespoons extra-virgin olive oil

2 teaspoons dry ranch dressing

½ teaspoon salt

Wash and dry the potatoes and cut them into 2-inch cubes. Place the potatoes and the onion in a large bowl. Drizzle with the oil and toss to coat. Sprinkle with the dry ranch dressing and the salt and toss again. Spread everything onto a rimmed baking sheet and then bake in a 400 degree oven for 20 minutes or until potatoes are golden brown and tender.