Ingredients (5)
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baby yellow potatoes 1 lb
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unsalted butter, melted 3 tbsp.
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grated parmesan cheese ½ cup
Steps (4)
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1
Place potatoes in a pot and cover with cold water and a pinch of salt. Bring to a boil, lower heat to a simmer, and cook until tender, about 10–15 minutes once simmering, depending on size.
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2
Preheat the oven to 425°F. Drain the potatoes and let cool slightly. Mix the butter, ranch seasoning mix and parmesan cheese together and spread out on a parchment-lined baking sheet.
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3
Add the cooked potatoes to the sheet pan and coat them with the butter mixture. Using a glass or heavy small pot, press each potato until they are about ½-inch thick. Take a spoon or brush to get some of the remaining butter mixture on the sheet pan onto the tops of the potatoes.
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4
Bake for about 25 minutes, until crisp. Cool slightly until they firm up a bit, then remove from the pan to a serving platter. Drizzle with the Garlic Ranch dressing or serve on the side for dipping.
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