Total TimePrep: 10 min. Bake: 50 min.
- 4 medium potatoes, peeled and cut into 1/4-inch slices
- 1 cup ranch salad dressing
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup dry bread crumbs
- Toss potatoes with dressing, salt and pepper. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with bread crumbs. Cover and bake at 375° for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.
Nutrition Facts3/4 cup: 307 calories, 22g fat (3g saturated fat), 7mg cholesterol, 768mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 3g protein.
Mar 12, 2014
I may not have used enough dressing (I ran Out) but this tased good but was too dry.
Sep 8, 2013
Do NOT waste your time on this recipe. I made it at the last minute for a family reunion. After 50 minutes of baking, I tasted it and the potato wasn't even finished cooking. The taste was HORRIBLE. I threw the entire pan away!!!
Feb 12, 2011
My husband and I did not like this at all. We tried a few potatoes then threw the rest away!
Dec 30, 2010
I used new potatoes & it turned out just fine
Mar 7, 2010
I made this recipe for Sunday dinner for company and everyone liked the potatoes. The dish was empty at the end of dinner. Instead of salt and pepper I used Mrs. Dash and I did not have bread crumbs so I used crushed croutons. I will defiantly be making this one again.
Nov 27, 2009
This recipe was awful! After 50 minutes, the potatoes were no where near done..I had to put them in the microwave, as I was pressed for time. The taste of the cooked dressing on the potatoes was disgusting! Italian might have been better...I may try that. I ended up having to add a ton of spices, cheese, and bacon to it just to make it edible.