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These Roasted Ranch Potatoes are the side dish I make when I need something easy that everyone will actually eat.
All you need is potatoes, olive oil, and one packet of ranch seasoning. Toss everything together in a bowl, spread it on a baking sheet, and let the oven do the rest.
The outsides get golden and crispy, the insides stay soft and fluffy, and the ranch gives them that zesty, savory flavor that makes them hard to stop eating. They pair with just about anything, from chicken and pork chops to burgers and meatloaf.
Ingredient Notes:
- Russet potatoes: About 2 pounds. No need to peel them; the skins crisp up nicely and add texture. Just scrub them well.
- Olive oil: Coats the potatoes so they brown and helps the ranch cling. Vegetable or avocado oil work too.
- Ranch seasoning packet: One 1 oz packet of dry ranch dressing mix. I use Hidden Valley Ranch, but any brand of ranch seasoning packet works. Homemade ranch seasoning is fine too; use about the same amount as one packet.
Step 1: Preheat the oven. Heat your oven to 450°F and grease a large baking sheet.
Step 2: Cut the potatoes. Cut the potatoes into bite-sized pieces, about 1 inch, and add them to a large mixing bowl.
Directions:
Step One: Preheat oven to 450 degrees F.
Step Two: Cut potatoes into bit sized pieces and place in a large mixing bowl. Drizzle with olive oil and toss to coat. Add ranch seasoning and toss again to coat.
Substitution Idea:
Yukon gold potatoes can be used in place of russets. They’re a little creamier and hold their shape well.
Step 3: Add oil and ranch. Drizzle the olive oil over the potatoes and toss to coat. Sprinkle the ranch seasoning over the top and toss again until every piece is coated.
Step 4: Roast. Spread the potatoes in a single layer on the baking sheet. Bake for 30-35 minutes, until the potatoes are fork tender and golden brown.
Recipe Tip
Try to keep the pieces close to the same size so they all finish cooking at the same time. Give the potatoes a stir halfway through if you want them browned more evenly on all sides.
Using Red Potatoes Instead
Red potatoes are a great swap if that’s what you have on hand. Since they have thin skins, there’s no need to peel them.
- Cut them to match. Halve small red potatoes or quarter larger ones so the pieces are about 1 inch, the same size as the russets.
- Expect a creamier bite. Red potatoes are waxier than russets, so they turn out creamy inside instead of fluffy.
- Check them a little early. Start checking at 25 minutes. They’re done when a fork slides in easily.
Baby potatoes and small Yukon golds work the same way.
What to Serve With Roasted Ranch Potatoes
- Baked BBQ Chicken Thighs
- Baked Pork Chops
- Grilled chicken, pork chops, burgers, or meatloaf
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Roasted Ranch Potatoes
Ingredients
- 2 pounds Russet potatoes
- 1/4 cup Olive oil
- 1 packet Ranch seasoning mix
Instructions
- Preheat oven to 450 degrees F.
- Cut potatoes into bit sized pieces and place in a large mixing bowl. Drizzle with olive oil and toss to coat. Add ranch seasoning and toss again to coat.
- Place potatoes on a greased baking sheet. Bake for 30-35 minutes or until potatoes are tender and brown.
Notes
- Keep pieces about the same size so they cook evenly.
- Don’t crowd the pan; use two sheets if needed.
- Red or Yukon gold potatoes work too. Check red potatoes at 25 minutes.
- Leftovers keep in the fridge up to 4 days. Reheat in the oven or air fryer to re-crisp.
