Sunny’s Roasted Ranch Potatoes and Onions
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
¼ cup olive oil give or take
1 pound pearl onions* peeled, halved, (frozen is fine, thaw before slicing & roasting)
2 pounds red potatoes
*Substitute 1 cup roughly chopped sweet onion if no pearl onions are available.
Step 1Boil and sliced potatoes. In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely. Once cool, cut them in half or smaller for bite-sized pieces.
Step 2Saute potatoes and onions. In a large pan on medium-high heat add the olive oil. It should cover the bottom with 1/8-inch of oil, if too much, don't use all the oil, if not enough, add more. When the oil begins to swirl, add the potatoes, onion and Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet, tossing to combine, then allowing to rest and cook. Once a crust forms on the bottom, give the pan a toss or flip potatoes and onions with a spatula, then allow them to crisp on the other side, about 3 minutes. Remove to a serving bowl with slotted spoon.
Step 3Substitute 1 cup roughly chopped sweet onion if no pearl onions are available.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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