I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I’ve never found one I like better! These are crispy on the outside, and soft and creamy on the inside.
I am the submitter of this recipe and I’m delighted that you are enjoying it. I wanted to point out that AR changed my recipe when they published it. You will definitely need more than one teaspoon of oil to coat your pan otherwise your potatoes will likely stick. First spray your pan with non-stick cooking spray and then pour in enough oil to coat the pan. When I make these I make half of this recipe in a 10″ cast iron skillet. Even though I don’t measure, I’d say I use about one tablespoon of oil to coat my pan. I hope this helps.
I was looking for a new recipe for roasted red potatoes and I couldn’t be more pleased with this one. I used about a tablespoon of oil to coat the baking pan. I chopped the potatoes (husband’s personal preference) and simply mixed with the cheese and spices, and spread onto baking pan. Per the instructions, I roasted for 20 minutes, stirred them and continued roasting for additional 20 minutes. They were absolutely delicious and we all (4) enjoyed them! This was an easy, enjoyable recipe that I will be making again!
Parmesan ranch potatoes
Ingredients
4 cups diced red potatoes
4 cups diced gold potatoes
1 (1 ounce) packet ranch dressing mix
½ cup grated Parmesan cheese (plus more for serving)
½ cup sliced butter (1 stick)
Directions
1. Add the potatoes to a 6-quart or larger slow cooker. Sprinkle the ranch packet and the Parmesan cheese over the potatoes. Lay the slices of butter on top.
2. Cover and cook on high for 3 1/2 hours, without opening the lid during the cooking time.
3. Stir the potatoes gently and sprinkle with a bit more Parmesan cheese. Serve and enjoy!
From: allrecipes.com
