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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I got this recipe out of the 2006 Pillsbury annual recipes cookbook. I changed it a little bit. It called for 1 small sweet potato and 1 small russet potato, but I just used 2 regular potatoes. It is fixed in a contact grill, like a George Foreman. Ingredients:
2 small russet potatoes, unpeeled, and cut into 1/8 to 1/4 inch thick slices |
2 tablespoons ranch dressing |
black pepper, to taste |
salt, to taste |
1/8 teaspoon dried thyme leaves |
Directions:
1. Heat closed contact grill (George Foreman), for 5 minutes.
2. In medium bowl, mix all the ingredients to coat well.
3. When grill is heated, place potatoes evenly on bottom grill surface.
4. Close the grill.
5. Cook for 15 to 20 minutes.
6. Note: I cooked mine about 25 minutes, to a golden brown.
7. Stir and turn 2 or 3 times, until potatoes are fork tender.
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