Aside from the chopping, this recipe was very easy. I didn't measure anything and I omitted the butter, salt and pepper! I cleaned and chopped (no peeling) a 5-pound bag of red potatoes, tossed them with chili powder and rosemary seasoning (just enough to coat) and baked them for about 45 minutes. I baked them on a silicone liner so I didn't even need cooking spray. Then, I scooped out the amount I wanted for dinner, mixed in just enough of the dressing (Ken's buttermilk ranch) to coat them and shredded cheese and baked them for another 5-7 minutes until the cheese melted. My little ones loved them and they usually don't eat potatoes, except for fries. I put the remaining roasted potatoes in the freezer so the next time I want to make this recipe, the job will be even easier! Thanks for sharing!
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Aside from the chopping, this recipe was very easy. I didn't measure anything and I omitted...