Tuesday, September 6, 2016
Ranch Roasted Potatoes
I can't even remember what I was fixing but I needed a side dish to serve with it.
Oh wait! Just typing that sentence made me remember what I was making!
Which reminded me . . .
I'm going to post my ham recipe!
But not right now.
Right now, it is about the potatoes.
Since I was making a ham, I wanted to have a complete meal.
You know, not the one-dish-call-it-good meal.
But a meal that resembled thought,
and all those things!
I had some potatoes in the refrigerator.
I keep my potatoes there because I don't use them fast enough to keep them in a cute potato basket.
Because if I kept them in a cute potato basket, my potatoes would be gross.
So I keep them cold so they won't get gross so fast.
Now, before you start thinking about all the bad things that happen to cold potatoes.
The starch changes to sugar.
They don't taste the same as if you store them "naturally."
They have a different texture if they've been stored in the refrigerator.
Yes -- you are right.
But I'm neither a potato farmer, or a potato connoisseur,
so I don't mind the subtle difference that I can't even really detect.
I took my cold potatoes and made this recipe.
My premise: an old recipe for oyster crackers.
If it's good enough for crackers, then it's got to be good enough for potatoes!
Ranch Roasted Potatoes
2 lbs. of your favorite potato, cleaned and cut into potato cubes*
1 pkg. dry ranch seasoning mix
2 TBSP oil
11/2 tsp dried dill
1tsp. lemon pepper
1/8-1/4 tsp. cayenne pepper, optional
1 tsp. course ground pepper
1/2 tsp. salt
With cleaned and cubed potatoes in a mixing bowl, sprinkle all of the dry ingredients over the potatoes. Pour the 2 TBSP of oil over the potatoes and stir to coat evenly, mixing the potatoes, oil, and seasonings together well.
Spray the crock liner with pam and place the seasoned potatoes into the crock pot. Cook on low for 4 hours or high for 2. Check for desired doneness half-way through the cooking time. Make adjustments as necessary for your size crock pot, the size of potato cubes, and the amount of potatoes being cooked. (Perhaps you are like me and you made this and doubled the recipe for a larger group).
Preheat the over to 400 degrees. Line a cookie sheet with foil and spray with pam, or line the cookie sheet with a silpat liner. Place the seasoned potatoes on the lined cookie sheet. Place in the oven and roast for 30-45 minutes. Check for desired doneness. Stir the potatoes occasionally to allow for even cooking and browning.
*I used russet potatoes, as it is what I had in the refrigerator. Yukon gold, red potatoes, or fingerlings would be great to use. 2 lbs. of potatoes easily serves 4-6 people. Of course, it all depends on serving size.