Ingredients
Equipment
Method
Instructions
- Start by washing the yellow baby potatoes thoroughly under cold water to remove any dirt. Place the cleaned potatoes in a large pot and fill it with enough water to cover the potatoes by about an inch. Add a generous pinch of salt to the water for flavor.
- Bring the pot of water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
- Once the potatoes are cooked, carefully drain them in a colander and let them cool for a few minutes.
- Preheat your oven to 425°F (220°C). On a clean surface, place the cooled potatoes and use a potato masher or fork to gently smash each potato until flattened but still intact.
- In a mixing bowl, combine the melted butter, minced garlic, and Hidden Valley Original Ranch Seasoning. Stir until well combined.
- Drizzle the buttery ranch mixture over the smashed potatoes, ensuring each potato is generously coated.
- Transfer the baking sheet to the preheated oven and roast the potatoes for about 20-25 minutes, or until the edges are crispy and golden brown.
- Once they’re done roasting, remove the potatoes from the oven and sprinkle chopped parsley over the top for a fresh finish. Serve hot.
Notes
- For a lighter option, use olive oil instead of melted butter.
- Swap ranch seasoning for a homemade blend to control sodium.
- Incorporate cauliflower for a healthier twist.