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.
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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