Rose Mary Mogan


When I saw these little fingerling potatoes on my shopping trip the other day I just had to try them. I had always seen them on many of the cooking shows, but never actually tried them. They were very reasonably priced. So I merely decided to roast them the way I usually roast the larger ones.

The combination of the Ranch & Italian dry seasoning pack along with olive oil & steak seasoning was all I really needed to make perfect roasted potatoes with these little mini gems.

They were crispy on the out side & tender & flakey on the inside, & the assorted colors made them even more special

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★★★★★ 1 vote
About 4 depending on portion size
10 Min
45 Min


11/2 lb
fingerling potatoes
1 pkg
dry ranch dressing
1 pkg
dry italian seasoning mix
1/3-1/2 c
olive or canola oil
steak seasoning like montreal (according to taste)


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1Preheat oven to 425 degrees F. Wash & scrub potatoes, then dry completely with paper towel. Drying the potatoes first assures that they will be crispy on the outside and flakey on the inside.

Step 2 Direction Photo

2Main Ingredients used for recipe.

Step 3 Direction Photo

3Using a medium size bowl, Combine both packets of salad dressing mix with oil and stir to blend together.

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4Add potatoes and coat liberally using fingers or a spoon.

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5Spray a shallow jelly Roll type baking pan with non stick cooking spray.

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6Now spread potatoes in a single layer onto a baking sheet, and sprinkle lightly with steak seasoning. Then place pan in preheated 425 degree F. oven and bake till potatoes are tender, about 45 minutes. Potatoes should be a bit crispy on the outside and tender & flakey on the inside. They are very tasty. Just like regular potatoes only smaller.

About this Recipe

Course/Dish: Vegetables, Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy