Ranch Roasted Potato Hearts

Ranch Roasted Potato Hearts with a BLT - a great dinner!

I came across some Roasted Potato Hearts on Pinterest, originally from Haniela's blog. I had never thought to use a cookie cuter to make shapes out of potatoes, but I love the idea and incorporated it here into one of my favorite, easiest recipes: Ranch Roasted Potatoes.  The recipe below is for simple Ranch Roasted Potatoes. To make the hearts, just use a cookie cutter after slicing the potatoes and follow the rest of the instructions as listed. Even just a handful of hearts (or any shape) makes these already-good potatoes a little extra special. 

Ranch Roasted Potatoes

This is my ‘go to’ side dish that works with almost any meal. I got the original recipe from my mom, and I make several variations of it. My favorite is to actually omit the ranch dressing mix and season instead with salt, pepper, onion powder and garlic powder.  Sometimes I top with cheese (I like parmesan or cheddar on these) before baking. 

So, really, the recipe could go like this: cube some potatoes; put 'em in a Ziploc freezer bag with a little olive oil; toss to coat; add some seasonings and maybe some cheese; bake for 30 minutes at 450. But here's the "official" recipe:

1 packet Hidden Valley Original Ranch Dressing Mix

2 lbs small red potatoes, sliced or cubed

Enough olive oil to lightly coat potatoes - about 1-2 tablespoons

Place potatoes in large plastic (freezer) bag. Add olive oil and toss to coat.  Add dressing mix (or spices/seasoning) to bag and toss again. Bake on baking sheet lined with foil at 450 for 30 minutes or until potatoes are browned. 

Print recipe.

I sliced my potatoes on my mandolin at 3/8"

As you can see, I only did a few hearts and then quickly cut up the remaining potatoes.

Love, Lauren