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

★★★★★ 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)


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.
2Main Ingredients used for recipe.
3Using a medium size bowl, Combine both packets of salad dressing mix with oil and stir to blend together.
4Add potatoes and coat liberally using fingers or a spoon.
5Spray a shallow jelly Roll type baking pan with non stick cooking spray.
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