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:

Quickview
173k Calories
5g Protein
11g Total Fat
12g Carbs
44% Health Score
Limit These
Calories
173k
9%

Fat
11g
18%

  Saturated Fat
2g
13%

Carbohydrates
12g
4%

  Sugar
7g
8%

Cholesterol
10mg
3%

Sodium
661mg
29%

Get Enough Of These
Protein
5g
11%

Calcium
190mg
19%

Phosphorus
150mg
15%

Vitamin B2
0.24mg
14%

Vitamin E
1mg
10%

Vitamin B12
0.57µg
10%

Potassium
269mg
8%

Selenium
4µg
6%

Vitamin K
6µg
6%

Magnesium
21mg
5%

Vitamin B5
0.49mg
5%

Vitamin B1
0.07mg
5%

Zinc
0.69mg
5%

Vitamin B6
0.07mg
4%

Manganese
0.06mg
3%

Iron
0.46mg
3%

Folate
8µg
2%

Copper
0.03mg
2%

Vitamin C
1mg
2%

Fiber
0.29g
1%

Vitamin A
56IU
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Salmon Butternut Squash Corn Chowder

foodista.com

Brussels Sprouts with Bacon and Shallots

Foodista

Spaghetti Aglio, Olio E Peperoncino (Spaghetti With Garlic, Olive Oil & Chili Peppers)

Gimme Some Oven

All A.1. Burgers

Kraft Recipes

Chocolate Peanut Butter Cheesecake Bars

She Wears Many Hats