Drummond Ranch Potato Chips Recipes

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QUICK RANCH POTATOES

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7



Quick Ranch Potatoes image

Steps:

  • Peel and cut the potatoes into 2-inch chunks. Put them into an Instant Pot® along with 3/4 cup water and 1 teaspoon salt.
  • Lock the lid and set the lever to seal. Press "manual" and set for 10 minutes. When done, manually release the steam.
  • Remove the lid, leaving the pot in "keep warm" mode. Start mashing the potatoes. Add the butter, cream cheese, milk and ranch powder. Mash again until the potatoes are smooth. Taste and adjust the seasoning with salt, pepper or more ranch. Thin with more milk if needed. Serve hot garnished with chopped chives. The potatoes will keep warm in the pot for up to 30 minutes.

2 1/2 pounds russet potatoes
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) salted butter, softened
4 ounces cream cheese, softened
2 tablespoons whole milk, plus more if needed
1 teaspoon powdered ranch dressing mix, plus more if needed
1 tablespoon finely chopped fresh chives

SPICED-UP POTATO CHIPS

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 15 to 20 servings

Number Of Ingredients 5



Spiced-Up Potato Chips image

Steps:

  • Preheat the oven to 350˚ F. Spread out the potato chips on 2 baking sheets. Bake until hot, oily-looking and slightly golden, about 10 minutes. Dump the chips into a large bowl.
  • Meanwhile, mix the garlic salt, paprika, cayenne and 1 tablespoon black pepper in a small bowl. Sprinkle on the hot chips and gently toss.

3 10-ounce bags kettle-cooked potato chips
1 tablespoon garlic salt
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Freshly ground pepper

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