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Ranch Baked Potatoes and Vegetables Recipe

Recipe by: Kim Bieszk Rogers

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook50 m
  • Ready In1 h 5 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Mix 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.
  • 3Bake in the preheated oven until vegetables are tender, 50 to 60 minutes.
Footnotes
  • 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.
Ingredients
  • 6 servings
  • 423 cals
  • 1/2 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)
  • 1/2 cup seasoned bread crumbs
  • 1 pinch garlic salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    423
    21%
  • Fat:
    18.9
    29%
  • Carbs:
    57.6
    19%
  • Protein:
    7.4
    15%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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