Into the Oven

• Think of dry Hidden Valley Ranch dressing as a seasoning. The dressing mix contains maltodextrin, buttermilk, salt, monosodium glutamate, dried onion, dried garlic and other undisclosed spices -- probably dried parsley and dried dill. To use it on oven roasted potatoes, coat the potatoes lightly first in olive oil so the powder sticks to the potatoes. Line a baking sheet with a silicone mat or parchment paper to prevent sticking, and roast the potatoes in a hot oven until they're brown and crisp -- usually between 35 and 45 minutes.

Pick a Potato

• Not only does the seasoning influence the taste of roasted potatoes, but the type of potatoes you use affects both the flavor and the texture. Russet potatoes have a dry, slightly mealy texture and mild taste. They are generally peeled before roasting. Thin-skinned potatoes, such as red potatoes or Yukon gold, can be roasted with the peels intact. These potatoes have a soft, slightly waxy texture and a somewhat sweet taste. Choose potatoes that are firm and smooth, with no wrinkles, green spots or sprouts.

Alternative Cooking Methods

• Oven roasting is probably the most common method for roasting potatoes, but it's not the only option. Try grilling potatoes coated with Hidden Valley dressing mix in a grill basket. Turn the potatoes frequently so they don't burn or stick to the grill basket. You can also roast potatoes in a slow cooker set on "high." The potatoes take two to three hours to cook, and won't be quite as crisp as those cooked in an oven or on the grill.

On the Side

• The flavor of roasted potatoes with Hidden Valley ranch dressing seasoning complements most dishes. Serve them with grilled or roasted chicken, burgers, sloppy joes or steak. Reheat any leftovers in the oven for best results. They can also be reheated in a microwave, although they won't have the same crisp texture.