Ingredients (5)
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olive oil give or take ¼ cup
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pearl onions* peeled, halved, (frozen is fine, thaw before slicing & roasting) 1 pound
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red potatoes 2 pounds
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*Substitute 1 cup roughly chopped sweet onion if no pearl onions are available.
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 1 seasoning packet or 3 tbsp of shaker seasoning
Steps (3)
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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.
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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.
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3Substitute 1 cup roughly chopped sweet onion if no pearl onions are available.
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