These ranch potatoes are an easy take on our fave roast potatoes recipe.
Baby potatoes are tossed in ranch seasoning and baked until they’re tender on the inside and crispy on the outside.
- Budget-friendly potatoes are always on the menu and pair with everything.
- Using baby potatoes (or red potatoes) means no peeling and quick prep.
- Double or triple the batch and serve them all week long with chicken or meatloaf.
You’ll Need Only 4 Ingredients
Potatoes: Baby potatoes have thin skins that don’t require peeling and are less starchy than other spuds, but Yukon golds or russet potatoes will work too as long as they are cut to the same size.
Seasonings: Buy or make homemade ranch seasoning mix (and avoid the artificial flavors and preservatives). Switch out the olive oil for leftover bacon grease for a smoky flavor and to save a few more pennies!
Variations: Season your spuds to match the menu! Try using a taco seasoning, a zesty Cajun, or everything bagel blend. For extra crispy potatoes, sprinkle a little parmesan cheese on them before baking in Step 4.
How to Make Ranch Roasted Potatoes
- Cut the potatoes in half.
- Toss with oil and seasonings (recipe below).
- Spread on a baking pan and bake until browned.
Storing and Reheating Ranch Potatoes
- Keep leftover ranch potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.
- Mash leftovers and add them to garlic mashed potatoes or serve them cold tossed with a tangy lemon vinaigrette.
- Potatoes can be frozen in zippered bags for up to one month.
Delish Dipping Sauces
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Ranch Potatoes
Only 4 simple ingredients are needed to make these savory roasted ranch potatoes in the oven.
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Preheat oven to 425°F.
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Wash and dry potatoes and cut them in half.
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In a large bowl toss potatoes with olive oil, ranch dressing mix, and pepper until evenly coated.
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Spread potatoes into a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes or until browned.
- Scrub potatoes with a brush, under water. No need to peel, but remove any brown parts or sprouts.
- Cut each potato into about 1-1½ inch chunks.
- Proceed from step 3 above.
Keep leftovers in a covered container in the fridge for up to 5 days.
Calories: 192 | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 359mg | Potassium: 641mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish, Snack
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