Ranch Baked Potatoes and Vegetables

Name: Ranch Baked Potatoes and Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: ½ cup olive oil; 1 (1 ounce) package dry ranch dressing mix; 4 large potatoes, peeled and coarsely chopped; 2 zucchini, coarsely chopped; 3 stalks celery, coarsely chopped, or more to taste; 1 onion, coarsely chopped; ½ cup seasoned bread crumbs; 1 pinch garlic salt

4.2

4 Ratings
3 Reviews
1 Photo

Ranch potatoes. You can add whatever veggies you like, such as cauliflower and broccoli, or whatever your hungry for. They will all come out tasty! Great for picky eaters with the ranch seasoning!

Recipe by Kim Bieszk Rogers

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Recipe Summary

prep:

15 mins

cook:

50 mins

total:

1 hr 5 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

½ cup olive oil
1 (1 ounce) package dry ranch dressing mix
4 large potatoes, peeled and coarsely chopped
2 zucchini, coarsely chopped
3 stalks celery, coarsely chopped, or more to taste
1 onion, coarsely chopped (Optional)
½ cup seasoned bread crumbs
1 pinch garlic salt

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

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Step 2
Mix olive oil and ranch dressing mix together in an 8-inch square baking pan. Add 1/2 of the potatoes, 1/2 of the zucchini, 1/2 of the onion, and 1/2 of the onion; stir to coat. Add remaining potatoes, zucchini, celery, and onion; stir to coat. Sprinkle bread crumbs and garlic salt over the top.
Step 3
Bake in the preheated oven until vegetables are tender, 50 to 60 minutes.

Cook's Notes:

If you don't want to add fresh onion you can also stir in 1/2 cup french-fried onions and bake with the veggies. Top with french-fried onions is desired.

Substitute 1 clove sliced garlic for the garlic salt, if desired.

You may lay aluminum foil over the baking pan for the first 30 minutes to steam the veggies.

Nutrition Facts

Per Serving:

423 calories; protein 7.4g; carbohydrates 57.6g; fat 18.9g; cholesterol 0.1mg; sodium 594mg. Full Nutrition

What did you think of this recipe? Share your experience to help others.

Linda at Bit of Flavor

Allstar

07/05/2015

This was an easy-to-follow recipe that turned out very good! I followed it as written, though I did give it a few minutes under the broiler at the end. I will certainly add whatever other veggies I have on hand in the future.

4 Ratings

5 star values: 1
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

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Linda at Bit of Flavor

Allstar

07/05/2015

abbyz2000

04/28/2019

I left out the bread crumbs and garlic. Roasted at 425 for 30 minutes and they were perfect. Also I added mushrooms and asparagus. Great!

Mary

05/01/2016

yummy.

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Ranch Baked Potatoes and Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (3)

Most helpful positive review

All Reviews for Ranch Baked Potatoes and Vegetables

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Ranch Baked Potatoes and Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (3)

Most helpful positive review

All Reviews for Ranch Baked Potatoes and Vegetables