Crispy Roasted Ranch Potatoes – potatoes are drizzled with olive oil, tossed with dry ranch seasoning, salt and pepper then baked to crispy perfection.
I absolutely love potatoes and I also love ranch dressing. Putting the two together to make crispy ranch potatoes seemed like a no-brainer and they make the perfect side dish.
I knew I would adore them but the best part is that they were a hit with my picky eater. Both of my kids were picky eaters and so I used to cook two meals some nights (yes, I am that kind of mother, don’t judge). As the kids got older they would try anything so dinner became much easier.
Just 5 ingredients are all that is needed to make this easy side dish recipe.
- Olive Oil
- Original Ranch Dry Salad Dressing Mix
How to make Ranch Roasted Potatoes:
- Preheat oven to 425°. Line a large baking sheet with aluminum foil. I use Reynold’s nonstick foil.
- You will need 1 1/2 pounds of potatoes cut into pieces approximately 1/2 – 3/4 inch.
- Place potatoes onto prepared baking sheet. Drizzle with olive oil, dry ranch mix, pepper and salt; gently toss to coat.
- Roast potatoes 25 – 30 minutes or until crispy and browned.
What are the best kind of potatoes to use for these easy ranch potatoes?
Regular or baby red potatoes and Yukon Gold potatoes make the best roasted potatoes. They have creamy centers so they roast perfectly. You can use Russet potatoes but you may need to increase the amount of time they roast. Just watch for the nice golden color to know when they are done.
Tips & Tricks
Wash potatoes and dry them with paper towels. Dry potatoes will crisp up better than wet ones.
If using regular aluminum foil or no foil it is best to spray the baking sheet with cooking spray or brush with oil so the potatoes don’t stick.
Don’t overcrowd the pan or the potatoes won’t get crispy. The rimmed baking sheet I use is 11″ x 17″.
Put potatoes on the rack that is closest to the center of the oven.
You can throw everything in a large bowl and mix with a spoon if you don’t want to use your hands. I do it right there on the baking sheet. It is a little messy but Lee has one less dish to put into the dishwasher. As you can see in the photo some of the seasoning that gets on the pan may get a little brown. That is okay with me.
Substitutions & Additions
Instead of olive oil use vegetable oil or canola oil. You could mix the oil 50/50 with melted butter.
I like to take help from the grocery store on this by using one Hidden Valley Ranch packet. You could use homemade ranch seasoning mix. Pioneer Woman has a simple recipe over on her blog.
Parchment paper can be used instead of aluminum foil.
Add bacon bits or green onions to them in the last 5 – 10 minutes.
Top with a little Parmesan cheese or cheddar cheese after they come out of the oven.
Dip potatoes in sour cream.
Store leftover potatoes in an airtight container for up to 3 days.
You can find more potato recipes in the “My Love For Potatoes” section.
Yes, a whole section for potato recipes, you’re welcome!
Below are a couple of our favorite potato side dishes:
Here are a few main dishes with potatoes:
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Roasted Ranch Potatoes
- 1 ½ pounds red or Yukon gold potatoes
- 2 tablespoons olive oil
- 1 packet Hidden Valley Ranch dressing mix 1 ounce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 425 degrees.
- Prepare sheet pan; lightly coat with oil or cooking spray or line with aluminum foil (I use Reynolds nonstick foil).
- Spread potatoes on prepared pan in a single layer. Drizzle with olive oil then add the Ranch Dressing, salt and pepper; gently toss to evenly coat.
- Place in the oven for 25-30 minutes, or until brown.