Reviewed: Apr. 2, 2013

I loved this one the only change I made was I used sweet potato's instead and it was so good

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Anna

Reviewed: Mar. 8, 2013

Very easy...I mix seasoning and oil in large bowl and toss potatoes until coated.

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Anne B

Reviewed: Feb. 7, 2013

Mine seemed to get a little burned/black. But I think that was me; our oven is a little unpredictable when it gets over 400. I think I will try this again at a slightly lower temp with a longer cook time. The taste was delicious, even though they got a little burned. They were so soft inside they tasted creamy :)

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Reviewer:

monicakat

Cooking Level: Intermediate

Home Town: Washington, Missouri, USA

Reviewed: Feb. 4, 2013

YUM!

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katherinedislikes

Reviewed: Jan. 9, 2013

These turned out very tasty and crispy. Be careful not to cook too long or add a slight amount of olive oil before removing from oven when potatoes are done. This recipe might also be good with a few onions added at the beginning of cooking process; stirring frequently while cooking.

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Nash7502@sbcglobal.net

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Dec. 31, 2012

Love these! It's a quick, easy & yummy side the whole family enjoys!

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Melissa

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Reviewed: Dec. 16, 2012

This is a great basic recipe. It's so versatile you can doctor it almost any way with spices of your choice. Here is what I did. I used 1/4 cup of Canola oil because that's what I had on hand. I think I will use EVOO next time. I cut the potatoes up into bite size pieces. I had forgotten the ranch mix at the store so I ended up using Lipton dry onion soup mix in place of the ranch. Which I'm glad I did it was delicious! I also used about a teaspoon of Rosemary, a tablespoon of Garlic powder, and sprinkled dried chives over the potatoes when they were on the cookie sheet. I lined my cookie sheet with foil and sprayed the foil with pam. Bake for 20 min at 450 and another 20 min at 350. I think it would work better to kind of stir the potatoes at the first 20 min mark but I forgot. Either way they were cooked perfectly, crispy on the outside and soft in the middle. The taste was to die for, even my husband who is an extremely picky eater asked me to make these again. I will definitely try with the ranch mix next time. Like I said this recipe is so versatile you can try almost any seasoning and it turns out wonderful. Definitely a 5 star recipe!

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Bethany H.

Reviewed: Oct. 26, 2012

Original Ranch Roasted Potatoes is delicious! I actually used olive oil instead of vegetable oil and the results were amazing. I'm planning on taking this to the in-law's house for our big Thanksgiving feast!

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suunflowrr

Reviewed: Oct. 26, 2012

fast and easy to make, but I used olive oil to make it healthier. Everyone loved it!

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Reviewer:

pcook67

Cooking Level: Expert

Living In: Spicewood, Texas, USA

Reviewed: Oct. 18, 2012

Yummy, simple, tasty...I love those three words, and they describe this recipe quite well. I agree with another person who posted though...olive oil and canola oil instead of veggie oil.

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