Description
This one-pan wonder combines crispy baby potatoes with ranch-seasoned veggies and melted cheese. It’s cozy, quick, and perfect for weeknights, meal prep, or family dinners.
Ingredients
- 1½ pounds baby potatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 packet dry ranch seasoning mix
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, chopped
- 1 small red onion, sliced
- ½ cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons chopped parsley
- Optional: Cooked shredded chicken or turkey
- Optional: Halal smoked sausage slices
- Optional: Cooked chickpeas
Instructions
- Wash and halve the baby potatoes. Pat them dry.
- Heat olive oil and butter in a large skillet over medium heat. Add potatoes cut-side down and sear undisturbed for 5–7 minutes until golden.
- Sprinkle garlic powder, onion powder, ranch seasoning, paprika, salt, and pepper. Stir to coat.
- Add corn, bell pepper, and red onion. Cook for 8–10 minutes until tender and caramelized.
- Top with shredded cheese. Turn off heat, cover skillet, and let cheese melt in steam.
- Garnish with chopped parsley and serve straight from the pan.
Notes
Use a cast iron skillet for the best crisp. Avoid overcrowding the pan, cook in batches if needed. Great with added protein like shredded chicken, smoked sausage, or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American