Roasted Ranch Potatoes with a Twist
In our quest to eat better, I pulled this little Roasted Ranch Potato with a Twist concoction. Now, I did not tell my family what I did. Guess what? They never noticed! Score!
I will say I could sort of tell the difference because there was a little twang, occasionally. So, I added parmesan, and that just was what I needed. I will make this again!
Honestly, I have heard that parsnips can be a substitution for potatoes. I would always go 1/2 radishes, parsnips, or turnips and 1/2 potatoes to ease my crew into better eating.
The addition of parmesan really took the dish to the next level, enhancing the flavor and giving it that perfect cheesy touch. The potatoes and turnips cooked up wonderfully crispy on the outside and soft on the inside, with just the right amount of seasoning. Honestly, the combination of ranch and parmesan added a depth of flavor that was both savory and satisfying. I think next time I might experiment with adding a bit of garlic or onion powder to give it a little more kick. The family didn’t even notice the turnips mixed in with the potatoes, which made it a great sneaky way to introduce a healthier vegetable into their meals. Overall, this Roasted Ranch Potato with a Twist is definitely a keeper for any busy weeknight dinner!
Ingredients
Five potatoes washed and cubed
Seasoning
A packet of dry ranch
Olive oil
Parmesan
Three turnips washed and cubed
Directions
Wash and cube the potatoes and turnips—place in a large bowl. Add a bit of olive oil, seasoning, and the ranch packet.
I cooked them at 350 for about 40 minutes. At about 1/2 in the cooking process, I flipped them to try and brown both sides. Next time, I may cook them in my big electric skillet.
Of course, I added parmesan cause, you know, parmesan.
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