This is one of those easy and delicious recipes that I am so fond of!
WHO WOULD ARGUE A RECIPE WITH ONLY 3 INGREDIENTS!???
These yummy taters make an awesome side dish to any meal.
Oh how I love thee, Red-Skinned Potatoes!
I've served this dish to company too. You could always cut up the potatoes a few hours ahead of time - cover with salt water and refrigerate until time to bake.
(Just be sure to drain them well before adding to oil mixture).
You choose: Season them with dry ranch dressing or dry onion soup.
Either way is fabulous! So use whatever you prefer and it's always simple.
ROASTED RANCH POTATOES
2 lbs. red potatoes, sliced 1/2" thick or quartered
1/3 c. vegetable oil
1 env. dry ranch dressing (or onion soup)
Preheat oven to 350. Combine oil and soup mix in large ziploc bag; add potatoes and shake until well coated. Empty bag into ungreased 9" X 13" X 2" baking dish. (or use foil for easier cleanup). Cover and bake for 35 minutes; stirring a couple of times. Uncover - bake 15 minutes longer or until potatoes are tender.