Crispy on the outside, fluffy on the inside, and bursting with zesty ranch flavor, these 3-ingredient ranch roasted potatoes are the perfect side dish for any meal.
Whether you’re a seasoned chef or a kitchen novice, this foolproof recipe delivers restaurant-quality results right at home.
So fire up that oven and get ready to indulge in a dish that’s both comforting and exciting. Who knew potatoes could be this addictive?
Why You’ll Love These Ranch Roasted Potatoes
Simple Prep: With just three basic ingredients and minimal prep time, this recipe is incredibly easy to whip up. That means it’s ideal for busy weeknights or last-minute gatherings.
Crowd-Pleaser: Whether it’s a casual family dinner or a festive party, roasted potatoes are always a hit, appealing to both kids and adults alike.
Crispy Perfection: Each bite delivers a delightful crunch on the outside, while the inside remains tender and fluffy. What more could you ask for?
Versatile Pairing: These potatoes complement a wide range of main dishes, from grilled meats to roasted vegetables, making meal planning a breeze.
Ingredients
- Baby Red Potatoes: Tender, bite-sized spuds with thin, edible red skins. They’re quartered for even cooking and maximum crispiness.
- Vegetable Oil: This neutral cooking oil helps the potatoes crisp up in the oven without burning. It’s just enough to lightly coat each potato piece.
- Ranch Seasoning Mix: The star flavor-maker! One packet of zesty, herby ranch seasoning mix coats the potatoes for that classic, irresistible taste.
How to Make Ranch Roasted Potatoes
Ranch roasted potatoes are ridiculously easy to make and insanely delicious, to boot.
I love how the ranch seasoning adds so much flavor without any extra effort. It’s like a little packet of magic!
And let’s be real, anything that involves shaking ingredients together in a bag is my kind of recipe. Fewer dishes to wash is always a win in my book!
1. PREP. Cut the potatoes, preheat the oven to 450°F, and line a baking sheet.
2. COAT: Toss the spuds in the oil and then the ranch mix, being careful to coat every surface evenly.
3. ROAST: Cook for about 30 minutes, shuffling/flipping them halfway through.
4. SERVE: Serve the crispy potatoes immediately with your favorite main and enjoy!
Tips For the Best Ranch Roasted Potatoes
These potatoes are the perfect sidekick to just about any meal.
Burgers? Yep. Grilled chicken? Absolutely. Steak? You betcha.
I may have even snuck a few straight off the baking sheet before they made it to the dinner table. What can I say, they’re that irresistible!
And as always, I have a few handy tips up my sleeve.
- Potato picks. Baby red potatoes are ideal for this recipe due to their waxy texture and ability to hold shape when roasted. Alternatively, you can use Yukon Gold potatoes for a slightly creamier interior.
- Oil generously. Toss the potatoes with plenty of oil to coat them well. This is key for browning and crisping in the hot oven.
- Ranch options. If you don’t have Hidden Valley mix, check out this post for ranch chicken wings to make your own. You’ll need about 2 tablespoons.
- Spice it up. To give the ranch potatoes a kick, add cayenne, smoked paprika, or your favorite spicy seasoning. Fresh herbs like rosemary are also delicious.
- Proper spacing. Arrange the potatoes in a single layer on the baking sheet, leaving space between the pieces. This allows for better air circulation and gives you crispier results.
- Crispy finish trick. For extra crispiness, turn off the oven after cooking and leave the potatoes inside for an additional 5-10 minutes, with the door slightly ajar.
- Air fryer method: Cook the potatoes in batches at 400°F for 15-20 minutes, flipping halfway. Be careful not to overcrowd the basket.
What to Serve with Ranch Roasted Potatoes
As mentioned, they’re great with all kinds of tasty mains. Here are some of my favorites:
- Burgers
- Grilled chicken
- Steak
- Pork chops
- Flaky fish
- Hearty sandwiches
How to Store
If you’re looking for a quick and tasty side dish that’s sure to impress, give these ranch roasted potatoes a try. I promise you won’t be disappointed.
And if you happen to have leftovers, here’s what to do:
To Store: Place cooled ranch roasted potatoes in an airtight container and refrigerate for up to 3-4 days. For best results, store them in a single layer to maintain their crispy texture.
To Reheat: Preheat the oven to 400°F and spread the potatoes on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy.
Note: I don’t recommend freezing these potatoes as they likely won’t thaw very well.
More Potato Dishes Your Family Will Love
Potato Croquettes
Mississippi Mud Potatoes
Cajun Potato Salad
Roasted Fingerling Potatoes
Ranch Roasted Potatoes
4
servings5
minutes30
minutes343
kcalThese 3-ingredient ranch roasted potatoes, with a delightful combination of crispy texture and rich, savory flavor, are the perfect side dish for any meal.
Ingredients
2 pounds baby red potatoes (or Yukon Golds), quartered
1/4 cup vegetable oil
1 packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
Instructions
- Preheat the oven to 450°F and line a baking tray with parchment paper or heavy-duty foil.
- Place the quartered baby red potatoes in a large gallon-sized zip-top bag. Add the vegetable oil, seal the bag, and gently shake or massage to evenly coat the potatoes with oil.
- Open the bag and add the entire packet of Hidden Valley Ranch seasoning mix. Reseal the bag and shake or massage again to ensure all potatoes are evenly coated with the ranch seasoning.
- Spread the seasoned potatoes in a single layer on the baking sheet. Make sure they’re not overcrowded to allow for even cooking and browning.
- Roast for 25-30 minutes. Check the potatoes after about 15 minutes and give them a gentle stir or flip to ensure even browning.
- The potatoes are done when they’re golden brown on the outside and fork-tender on the inside. Remove from the oven and serve hot. Enjoy!
Notes
- If you don’t have Hidden Valley mix, check out this post for ranch chicken wings to make your own. You’ll need about 2 tablespoons.
- Air fryer method: Cook the potatoes in batches at 400°F for 15-20 minutes, flipping halfway. Be careful not to overcrowd the basket.
Thanks will try it for sure. Instead of vegetable oil, can I use instead melted garlic butter please? Thanks.