Sunny’s Roasted Ranch Potatoes and Onions

  • Prep: 10 min
  • Cook: 20 min
  • Total: 30 min
  • Servings: 4
Rated 5/5 based on 4 customer reviews

Ingredients (5)

Steps (3)

  • Step 1
    Boil 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 2
    Saute 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® Salad Dressing & Seasoning Mix, 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 3
    Substitute 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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Reviews
(4)

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Rated 5 out of 5 by from Delicious Potatoes I served the roasted ranch potatoes with onions with honey baked ham and they were delicious!
Date published: 2019-02-09
Rated 5 out of 5 by from Yummmm Super yumm! I make these all the time for the hubby and kids. My 6yr old boys obsessed!
Date published: 2017-08-03
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