Yep, the vegetables in my garage were taunting me again. How did you guess? During the winter months, we treat the shelving unit next to the door that leads from the garage into the house as a root cellar. The garage door has no windows in it and it’s always cold in there, but not freezing. It’s the perfect place for root vegetable and hard squash. But then you have to look at them on the shelves every time you walk into the house…
At first, you think of all the possibilities. Carrots? Lets make some soup! Spaghetti squash? Great with some kielbasa or pasta sauce. Potatoes? Mashed, baked, fried, soup, etc. etc. Then you remember you have to pick up some stuff from the store before you can make any of that stuff. And as soon as you pass through the door, the ‘shopping list’ flies out of your mind and into that place that all forgotten thoughts go.
The veggies sit on the shelf, BEGGING to be used. So you desperately search the pantry looking for something, ANYTHING to use with the veggies before they go bad.
Thus, Ranch Potatoes was born. A couple of the potatoes had just begun to sprout and I’m sure the others weren’t too far behind. The great news is that they turned out GREAT! Just the right amount of salty with the perfect amount of creamy texture. And ready in a snap, too!
- 3 lbs red potatoes, scrubbed well and cut into 1″ chunks
- 2 Tbsp olive oil
- 1 Tbsp ranch dressing mix (I used Hidden Valley)
- Combine potatoes, olive oil, and ranch dressing mix in a microwave safe bowl. Mix well so all potatoes are coated evenly with oil and seasoning.
- Microwave on high for 8 to 10 minutes, or until potatoes are tender.
- Empty onto a foil-lined baking sheet and broil until tops are golden brown and slightly crispy, 5 to 7 minutes.
- Serve warm! Great with a dollop of sour cream, too.