Best Potato and Pork (or Chicken) Sheet Pan Meal

So--I've always kind of wondered about what the big deal was with sheet pan meals?  I mean,  meat and veggies roasted together on the same baking sheet.  And it seemed risky to me--What if things didn't get done at the same time?  Who loves limp, lifeless veggies and underdone meat?   Seemed like scary business.

But then I spent a substantial amount of time on roasted potatoes for a recent post and kind of got my head around roasted veggies. . And they . . are. . .SOOOO. . . GOOD!!!  And the really good thing is--cook's secret here--while they roast, you can do something else!!  And suddenly I got it--time to greet guests--or make a salad--or set the table.  While your dinner is merrily roasting away.  And it can go straight from the oven to the table on the baking sheet if you like a "cottage" style meal.

I recently served this Potato and Pork Sheet Pan Meal for a Sunday evening group of 6 adults and 4 kids.  I made one pan just as the recipe says, and another that was 1 1/2 of the recipe.  So in theory there should have been ten servings.  I served it with a simple fruit salad, and everyone had their fill with about a quarter of a sheet pan remaining.  As we sat at the table and talked at the conclusion of the main course, forks leisurely picked away at one piece of roasted goodness after the other, until every single piece was gone--and everyone was wonderfully stuffed.  Easy ingredients, easy to prepare ahead, and easy cleanup.  I get it!

Incidentally, this recipe uses Ultra Gel® Ranch Salad Dressing and Seasoning Mix.  The recipe is very simple and you'll find yourself using it again and again. 

Nutrition

Calories

555 cal

Fat

28 g

Carbs

32 g

Protein

52 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 4 servings

Serves 2 c.

555

Best Potato and Pork (or Chicken) Sheet Meal
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Ingredients

  • 6 c. raw potatoes, preferably red or yellow, unpeeled and cut in 1" dice
  • 2 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix
  • 1 T. vegetable oil
  • 1 lb. pork loin, chicken breast, or other TENDER meat cut cut in 1 1/2" dice
  • 1 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix
  • 1 T. vegetable oil
  • 1-2 c. onion or shallot pieces, large dice
  • 4 c. firm zucchini squash, sliced about 1/3" thick
  • 1 T. Ultra Gel Ranch Salad Dressing and Seasoning Mix
  • 1 t. chili flakes (optional)
  • 1 T. vegetable oil

Instructions

  • Preheat the oven to 450 degrees.
  • Wash and cube 6 c. potatoes.
  • Immediately toss with 1 T. Ultra Gel® Salad Dressing and Seasoning Mix. The moisture left on the vegetables and will combine with the Ultra Gel® in the Salad Dressing and Seasoning mix to create a nicely seasoned coating that will crisp up during roasting.
  • Add 2 T. oil and toss to distribute evenly.
  • Spread out on a half sheet pan (12" x 18") or other shallow baking pan. Line with foil if you wish.
  • Trim the meat and cut into 1" cubes.
  • Immediately toss with 1 T. Ultra Gel® Salad Dressing and Seasoning Mix.
  • Add 1 T. oil and toss to distribute the oil evenly on the meat.
  • Add to the potatoes on the baking sheet.
  • Sprinkle the onion or shallot pieces across the baking sheet.
  • Put the baking sheet in the hot oven and set a timer for 20 minutes.
  • Meanwhile, prepare the zucchini by slicing, tossing in 1 T. Ultra Gel® Salad Dressing and Seasoning Mix with chili flakes, then in 1 T. oil.
  • When the mixture in the oven has cooked twenty minutes, add the zucchini and cook for an additional 10 minutes. Check to make sure veggies are tender and meat is no longer pink (ovens vary substantially!)
  • Remove from the oven and serve.
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Wash the potatoes and cut into generous cubes.  Sprinkle with 1 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix and shake to evenly distribute.  It's important that the vegetables are still moist, as it will allow the seasoning to adhere, creating a flavorful starch coating that will provide crispness as well as flavor.  I like the visual effect of yellow and red potatoes, and I've even substituted sweet potatoes with really yummy results!

Add 2 T. vegetable oil, and shake the bowl of potatoes until the oil is evenly distributed.  Pour the potatoes out onto a half sheet pan or other shallow baking tray.

Prepare the meat by removing visible fat, then cutting into cubes.

For ease, you can use the same bowl you used for the potatoes.  Toss the meat cubes with 1 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix, then with 1 T. oil., then add them to the baking tray.  Tuck the pieces of onions or shallots in among the meat and potatoes

Roast for twenty minutes in a hot 450 degree oven.  Prepare the zucchini by washing and slicing, then tossing with the Ultra Gel® Ranch Salad Dressing and Seasoning Mix and chili flakes, then oil. 

 

After the first twenty minutes, add the zucchini pieces to the pan and roast an additional ten minutes.  Remove from oven and check to make sure the meat pieces are no longer pink and the vegetable pieces are tender.  Serve as desired

World's Easiest Roasted Potatoes

Perfectly roasted potatoes served straight from the oven. . .Food just doesn't get any better.  Crusty, tender nuggets of goodness!  But how can you make those perfectly roasted potatoes?

Nutrition

Calories

557 cal

Fat

3 g

Carbs

125 g

Protein

11 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

World’s Easiest Roasted Potatoes
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Recipe Image

Ingredients

  • 4 cups diced potatoes (1 to 1 1/2 inch)
  • 1 T. Ultra Gel Ranch Salad Dressing and Seasoning Mix https://carnetfoods.com/ranch-salad-dressing-and-seasoning-mix/
  • 1 t. rosemary if desired
  • 2 T. vegetable oil

Instructions

  • Cut the potatoes into a large dice (1 to 1 1/2 inch cubes)
  • Sprinkle with the Ultra Gel Ranch Dressing and Seasoning Mix. Add rosemary if desired.
  • Add oil and stir to coat.
  • Turn onto a shallow baking sheet lined with foil.
  • Roast in an oven preheated to 450 degrees for 20-30 minutes.

Tags

Diet
vegetarian
pescetarian
Allergy
gluten free
egg free
wheat free
seafood free
treenut free
sesame free
mustard free

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https://carnetfoods.com/worlds-easiest-roasted-potatoes/

Many recipes go to great lengths to develop starchiness on the outer layer of the potatoes to get the crisp crust. We can take the easy way out, because the Ultra Gel in the Salad Dressing and Seasoning mix will do that job--when the Ultra Gel is combined with the moisture of the freshly cut potatoes, the starch rehydrates (because it is an instant starch) and provides a very light starchy layer that browns beautifully!

Next--think potatoes.  Having lived more than half my life in Idaho, I am inclined to think potatoes should have their own food group!  The Idaho Potato Commission reports that the average American eats approximately 111 pounds of potatoes each year.  That means most American consumers eat a serving of some kind of potato product almost every day.

From a supermarket shopper's standpoint, there are probably three main groups of potatoes:  Russets, reds, and yellows (sometimes recognized by the variety name of "Yukon Gold").    The reds are earlier potatoes and are more "waxy", which means they have a higher moisture content and hold their shape better when cooked.  Russets are traditional baking potatoes, with a drier consistency, and they are more apt to break down when cooked, making them perfect for mashed potatoes.  Yellow potatoes have grown in popularity dramatically over the past ten years.  Although they resemble red potatoes more than Russets, many home cooks praise them for their versatility--even calling them "all-purpose" potatoes.  I have to admit a preference for the thin-skinned yellow potatoes easily available in most areas, which don't require peeling for many dishes and have a lovely golden color and buttery texture.  But I usually have all three in my storage at any given time.

So--what potato is best for roasting?

I tried all three, and the answer is--it depends! Details to come!

First, scrub the potatoes and decide if they need to be peeled.  If they are reds or yellows, the answer is "no".  The answer is usually "no" if they are Russets (bakers).  If you have bakers that have been stored for a long period of time, the skin may be tough and you might want to peel them.

Cut the potatoes into 1 to 1 1/2 inch cubes and measure about 4 cups.

Sprinkle the cut potatoes with 1 tablespoon Ultra Gel Ranch Salad Dressing and Seasoning Mix (https://carnetfoods.com/ranch-salad-dressing-and-seasoning-mix/) and stir.  Rosemary is a traditional flavor for roast potatoes, so feel free to crush 1 teaspoon of rosemary and add to the other seasonings.


Add 2 Tablespoons vegetable oil and stir.

Turn the potatoes out onto a shallow baking sheet lined with foil for easy cleanup.  The potatoes on the left are yellow potatoes, the ones on the right are peeled Russets, 4 cups of each.

Bake in a preheated 450 degree oven for 20-30 minutes--until tender and nicely browned and crusty.

The analysis?  The yellow potatoes and the Russets were very different in texture, as would be expected, but my panel of highly-trained sensory experts (family) deemed both varieties highly acceptable and requested them again--Soon!  Everyone agreed, however, that the yellow potatoes were prettier.