MISSISSIPPI MUD POTATOES
Mississippi Mud Potatoes are a hearty, flavorful side dish that combines crispy potatoes with a rich, savory sauce made from butter, ranch dressing mix, and pepperoncini. Perfect for a crowd or a comforting family meal!
Ingredients
- 2 lbs baby potatoes halved
- 1 packet ranch dressing mix
- 1 cup unsalted butter melted
- ½ cup pepperoncini peppers sliced
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ¼ cup fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with melted butter, ranch dressing mix, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Spread the seasoned potatoes evenly on a baking sheet.
- Top the potatoes with the sliced pepperoncini peppers.
- Roast in the preheated oven for 35-45 minutes, or until the potatoes are tender and golden brown, stirring halfway through the cooking time.
- Remove the potatoes from the oven and sprinkle with shredded cheddar cheese. Return to the oven for 5 minutes to melt the cheese.
- Garnish with freshly chopped parsley before serving.
Notes
- You can use any variety of potatoes, but baby potatoes work best for this recipe.
- Adjust the amount of pepperoncini peppers based on your preferred spice level.
- For a lighter version, you can substitute the butter with olive oil.
- You can also add crumbled bacon or green onions on top for extra flavor.
- These potatoes can be made ahead and reheated in the oven for about 10-15 minutes at 350°F before serving.
- If you want to make this dish more decadent, use a mix of sharp cheddar and Monterey Jack cheese.
- Leftovers can be stored in the fridge for up to 3 days.