Considering how little work it is, it pays crazy flavor dividends. The only real skill you need to make these Tex-Mex Ranch Potatoes
the best thing you’ve eaten all week is a bit of patience. It’s true that they’ll take around an hour to cook, but any good potato is worth the time it takes to get crispy.
Most of the flavor in this dish comes from a few simple ingredients. The base sauce that the potatoes get coated in while roasting is just a simple mix of ranch dressing and Old El Paso taco seasoning. I used the hot and spicy variety to give them a little extra kick.
Once you stir those two ingredients together, add in some cheese and scallions, but save some for later also.
The hardest part of this recipe (besides waiting) is cubing potatoes. We aren’t talking upper-level chef work here. Heck, considering that I recommend using red potatoes, you don’t even need to peel them. Just cube them into about 1/2 inch cubes and call it good.
Then stir the potatoes into the ranch mixture.
Stick them all in a large baking dish and cover them with foil. Then bake the whole thing for about 45 minutes at 350 degrees Fahrenheit.
Once the potatoes are done, take off the foil and try one. They should be cooked through at that point and now the goal is just to crisp them up a bit. So remove the foil and stick them back in the oven for another 20 minutes or so.
A little over an hour of total cooking time should be enough to have some nice crunchy potatoes, but feel free to bake them longer if you like them super crispy.
When you’re ready to serve them, sprinkle them with some extra grated cheese and fresh scallions. If you had some crispy bacon lying around, you could toss that into the mix also.
The taco plus ranch flavor is pretty amazing and hard not to like!