Copyright © 2015 The FOURnet Information Network. All rights reserved.

2 large russet (baking) potatoes
1 packet of dry Ranch Dressing
1/4 cup olive oil
1 1 qt. Ziplock bag
1 large non-stick baking sheet

Preheat oven to 450F.

Slice potatoes about 1/4 inches each. Put into Ziplock bag and add the 1/4 cup olive oil. Seal and thoroughly cover potatoes with oil by turning them over and over.

Into bag with the potatoes and oil, add the Ranch Dressing. Close bag and thoroughly coat with the oil and dressing mixture.

Arrange potatoes on sheet Place into preheated oven and bake for 25 to 30 minutes. Check at 25 minutes to see how crisp the potatoes are getting. Let them get a bit crispy.

Serve with steamed asparagus and carrots with baked fish (Salmon or Cod). A nice Greek salad or tossed green salad goes perfectly. Or just munch on the taters, cause they are mmmmmmmmmmm mmmmmmmmmm good Bear!

Submitted by: Glen Bear Smith

Servings: 2

Nutrition (per serving): 529 calories, 27.4g total fat, 42.4mg sodium, 1644.8mg potassium, 64.1g carbohydrates, 6.9g fiber, 3.2g sugar, 7.9g protein, 3.8g saturated fat, 3.4mg iron, 77.7mcg folate, 212.3mg phosphorus, 29.9IU Vitamin A, 38.6mg Vitamin C.

Share: Add review or comment

Have your own version of this recipe? Share it here

 Rating: 5 / 5 - Reviews: 1
May 10, 6:21 PM
Marie (Ontario) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood