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Fresh Food Recipe Makeover: Ranch Style Potatoes

May 1, 2012

Today’s makeover recipe perplexed me a little.  I couldn’t quite understand why you would choose to cook potatoes in a crock pot for 6 hours when you can achieve the same texture and even better roasted flavor in the oven.  If anyone has a possible explanation, please feel free to share in the comment section!  It was a mystery to me so I took some liberties and created what I think is an even easier side dish!

Additional steps created for this recipe:

1. Create your own spice blend, rather than using a ranch dressing seasoning packet.

2. Chop raw onion and garlic, rather than use onion and garlic powders.

Recipe Results

Cons: This recipe does not have the same creamy texture of the original recipe, but that’s because I eliminated the sour cream and cream of mushroom soup, so frankly I am okay with that.

Pros: This recipe is a huge health improvement over the original!  I was able to reduce calories by 53% , fat by 78% , saturated fat by 89%, cholesterol by 96% cholesterol, and sodium by 71% (down from a whopping 1145 mg per serving!!)  Plus, this recipe is ready in about 45 minutes, without much additional prep compared to the original.

Ranch Style Roasted Red Potatoes    
Yields: 4 Servings

1 teaspoon Dried parsley
1/2 teaspoon Dried dill weed
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 cup Onion (finely chopped)
2 teaspoon Garlic clove (minced)
1 1/2 pounds Red potatoes (cut into 1″ pieces)
1 tablespoon Olive oil
1 tablespoon Parmesan cheese (freshly grated)

1. Preheat oven to 425F.
2. Combine first four ingredients (parsley through pepper) in medium bowl. Add shallots, garlic, potatoes, and olive oil, tossing to coat.
3. Place potatoes in a baking dish coated with cooking spray. Bake 30-35 minutes or until potatoes are golden brown and tender when pierced with a fork.
4. Sprinkle with Parmesan and return to oven for a few minutes to melt the cheese. Serve.

Kate’s Thoughts

The seasoning mixture, onion, and garlic create all the flavors of ranch, without the sodium laden packet.  Although the potatoes have a crisper texture by being roasted without the cream sauce, your taste buds will not be disappointed.  Plus, the Parmesan at the end gives just enough added flavor to compensate.  (I did contemplate tossing the potatoes in Greek yogurt, but unfortunately did not have time.  I will be sure to come back and share when I do try it.)

ORIGINAL RECIPE

Crock Pot Ranch Potatoes
Yields: 4 Servings

1 1/2 pound Red potatoes
1 Cream of mushroom soup
1 cup Sour cream
1 package Ranch seasoning packet

1. cut potatoes in quarters and place into crock pot.
2. Add all other ingredients and fold together.
3. Cover and cook on low for 6 hours or until potatoes are tender.

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