October 11, 2017

Organic Ranch Potatoes

We have slowly been making the shift in our house to more organic foods and trying desperately to cut our waste. We've been doing a good job with the waste this far, but getting away from non-organic food habits is a struggle still. It's a slow process, but we are making ourselves do it because it's the right thing for our health and wellness. I found a few USDA Organic sales this past week on canned tomatoes and racked up as much as I could. The thing is, it would have been better to grow all of the tomatoes and can them myself, but this was the first year we've tried our hand at growing Roma tomatoes in raised beds and we only had three plants. I am thinking next year one entire raised bed needs to be for growing Romas and I can learn more about how to can tomatoes over the next year. As for now, we had great luck with potatoes in our garden. We grew red potatoes and also gave a go at some Yukon golds. We have stored a lot of them already, but the growing process of potatoes goes clear into the cold season, which I love. I am hoping for a good crop of broccoli and lettuce varies we are growing right now, too. With all of the potatoes I have been coming up with great ideas on what to cook them with and how to cook them alone. One of the good ones I've come across is the ranch potatoes recipe below. The Mr. and The Bean love them and I hope it becomes a staple in your house too, like it has in ours.

Organic Ranch Potatoes

What you'll need:


Olive oil (Make sure it bares the USDA Organic label)
Dry Ranch Dip seasoning (2 packages) (We used Simply Organic's USDA Organic Ranch Dip Mix)
Organic Potatoes (about 10)
Salt/Pepper

What to do:

Preheat oven to 425 degrees. 

Wash and remove any blemishes from the potatoes. Take your time on this step to make sure there are no "bad" spots on your potatoes. After washing and prepping, slice into thin, even slices. I used red and Yukon gold potatoes for this recipe and they both baked up nicely. The thicker the slices the less chance of the thinner slices burning. 

Drizzle olive oil onto a rimmed baking sheet. Lay the slices on a baking sheet-slightly overlapping just a bit. 

In a separate bowl add a cup of olive oil and one package of the Ranch Dip mix and whisk. Pour over the top of half of the slices making sure to cover them completely. Repeat the same steps above with the second half of the potatoes. Shake on a handful of salt over the potatoes and a handful of pepper-or to taste. (if you are cutting back salt in your diet, skip this step)


Place baking sheet in the middle of the oven rack and bake for 30 minutes.


Serve hot and enjoy!

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