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: [‘russet potatoes’, ‘ranch dressing’, ‘black pepper’, ‘salt’, ‘dried thyme leaves’]
Quantity of 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”]
Number of Servings: 2
Steps: [‘Heat closed contact grill (George Foreman), for 5 minutes.’, ‘In medium bowl, mix all the ingredients to coat well.’, ‘When grill is heated, place potatoes evenly on bottom grill surface.’, ‘Close the grill.’, ‘Cook for 15 to 20 minutes.’, ‘Note: I cooked mine about 25 minutes, to a golden brown.’, ‘Stir and turn 2 or 3 times, until potatoes are fork tender.’]