Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Yield: 4 Servings
Cook Time: 38 minutes
Total Time: 58 minutes
Yield: 4 Servings
INGREDIENTS:
1 1/2 tablespoons olive oil plus more for greasing pan
1/4 cup buttermilk powder
1 teaspoon dried dill weed
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon coarse salt
1/8 teaspoon black pepper
3 cups (about 1 pound) potatoes, peeled and cubed
2 tablespoons corn starch
*We've also done this with just a ranch packet from the store and the cornstarch*
INSTRUCTIONS:
- 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.
LINK: http://www.cinnamonspiceandeverythingnice.com/roasted-ranch-potatoes/
