Smashed potatoes with ranch dip. Excellent on their own or served with a steak.
- 2 lbs small or medium potatoes
- Olive oil, as needed
- Seasoning, to taste
- Ranch dip flavor packet
- Sour cream, in amount indicated on ranch dip flavor packet
- Pot
- Oven
- Baking sheet
- Cooking brush
- Cup or Mason jar
- Clean potatoes. Boil in water for 25 - 35 minutes, depending on size. Larger potatoes will need longer to boil.
- Preheat oven to 425 °F.
- When done, drain potatoes and let cool until safe to handle.
- Brush olive oil over the baking sheet, ensuring even coverage.
- Evenly distribute the potatoes across the baking sheet. Use a the bottom of a cup or of a Mason jar, compress the potatoes to a minimum height of 1/2 to 3/4 inch. Any thinner, and the potatoes will not hold together. Thicker potatoes will be less crispy than thinner ones.
- Brush olive oil over the tops of the potatoes. Sprinkle on a seasoning of your choice, to taste. Fresh ground pepper, seasoned salt, or steak seasoning are all great choices.
- Bake for 25 - 30 minutes, until golden brown on the edges.
- While the potatoes are baking, prepare the ranch dip according to the instructions on the packet.