I love Ranch potatoes.  My daughter and husband made these for Mother's Day dinner.  They were superb!  The goal is to get them crisp on the outside and creamy (like mashed potatoes) on the inside.  I dip mine in ketchup.

  

Preheat oven to 500 (not a typo) degrees.  Scrub about 3 pounds new potatoes until clean. 

 

Cut into bite-sized chunks. 

 

Place potatoes into a gallon zip-lock bag.

 

Pour 2-3 tablespoons olive oil in bag; seal and shake to coat each potato. 

 

Open one package Hidden Valley Ranch Salad Dressing and Seasoning Mix. 

  

Pour it all into the bag.  Shake to coat.

    

 Potatoes should look a little like this.

  

Pour into greased jellyroll pan.

 

Cover tightly with foil.  Cook approximately 15 minutes.

   

Take pan out of oven, remove foil and stir.  Place back in oven with no foil for another 15 minutes.

 

They should look a little like this.  Golden brown and crisp. 

  

Make a lot of these babies because they go down really easy!  Crisp on the outside and creamy on the inside.  A masterpiece.

Perfectly Baked Ranch Potatoes

3 lbs new potatoes scrubbed and cubed

3 tbs olive oil

1 pkg Hidden Valley Ranch Salad Dressing and Seasoning Mix

Preheat oven to 500 degrees F.  Put cubed potatoes in gallon-sized zip loc bag.  Pour in olive oil.  Shake to coat potatoes.  Add powdered ranch dressing mix.  Again, shake to coat potatoes.

Pour onto greased jelly roll pan.  Spread potatoes out to one layer.  Place foil tightly around the pan.  Cook 15 minutes.  Remove pan and stir potatoes.  Leave foil off and cook another 15 minutes until golden brown.  Serve hot.