Bowl O' Ranch Fries
Last week I had planned on having homemade chicken tenders and some frozen french fries I thought I had spied in the freezer. Well I made it through the chicken part OK, but when I went to grab the fries out of the freezer, I discovered they were hash browns instead. So, we had hash browns with our tenders. Potatoes are potatoes, right? However, I got a little overzealous with the amount of chicken tenders, and had plenty leftover for another meal. So a couple of days later, I decided I would make some fries from scratch to go with the leftovers.
Fries prepped for oven
I knew I wasn’t going to fry the potatoes in oil, but I also wanted lots of flavor without the fat or salt. Last fall, in my continuing quest to save space in the cooler we haul to the coast packed with our fridge supplies for our RV, I bought some packets of dried Ranch dressing. While I thought I had used all of them, I found a half-used packet thrown in with a bunch of other miscellaneous half-used packets in a ziploc baggie. Do you do that? I don’t know why I save those things, I can only imagine how old some of them must be! Anyways, finding that sparked an idea in my mind that it would be a great way to season up the fries for the oven. If I make these again, I’ll leave the skins on to make them more like steak fries, but I had already peeled the potatoes by the time I figured out what I was going to do.
Ranch Oven Fries
Potatoes
Packet of dried Ranch dressing
Black pepper
The potatoes can be peeled or unpeeled. Cut the potatoes into even slices or wedges. Rinse them then immediately put them in batches into a ziploc bag with the dried ranch dressing. Shake around to coat. Place them on a pan lined with crunchled aluminum foil. (This helps to bake them underneath.) Season with lots of black pepper. Lightly spray with olive oil, flip the potatoes over and lightly spray the other side. Bake in a 400 degree oven for about 20-30 minutes until done.
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