Roasted Ranch Potatoes
These roasted Ranch Potatoes are crispy, savory, and full of herby flavor.
Servings: 4
Ingredients
- 24 oz baby gold potatoes quartered
- 2 tablespoons dry ranch seasoning
- 1 tablespoon powdered parmesan cheese
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Wash and dry the potatoes, then cut them into quarters. If any potatoes are larger, cut them into smaller pieces so that all the potatoes are roughly the same size for even cooking.
- Toss the quartered potatoes with the ranch, parmesan, and olive oil in a mixing bowl until thoroughly coated. Salt and pepper to taste.
- Spread the potatoes in a single layer on a parchment paper lined baking sheet. Avoid overcrowding the pan, as this can cause the potatoes to steam instead of roast.
- Roast the potatoes at 425 degrees for 25-30 minutes, until crispy, stirring once halfway through.
Nutrition
Calories: 219kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 593mg | Potassium: 717mg | Fiber: 4g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 1mg