Crispy on the edges, tender in the middle, and infused with the herby zing of tangy ranch, these ranch roasted potatoes use baby reds, vegetable oil, and ranch seasoning to create a golden, savory snack or side that tastes like comfort (but with a little wink of cool). They smell like your favorite diner in the best way.
These ranch roasted potatoes are the sort of thing you throw together when you want something hot, salty, and satisfying, without launching a full kitchen production. They’re cozy but not sleepy, herby without being complicated, and they go with just about everything (or nothing, if we’re talking midnight snacking).
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Ranch Roasted Potatoes Recipe
This one is for when you need a little crispy joy with your meal. Or maybe just as your meal. Zero judgment.
- Ridiculously simple to make: You just shake, season, bake, and boom—ranch-scented glory for everyone.
- Crispy-golden perfection: The high-heat roast gives you gloriously browned edges with soft, buttery centers.
- That ranch flavor hits just right: Salty, savory, slightly herby—you’ll start thinking ranch seasoning belongs in everything.
- Minimal ingredients but maximum payoff: Just three stars of the show, and you’ve got flavor like you cheated somehow.
- Always welcome at the table: Whether it’s brunch, BBQ, or weeknight chicken… these potatoes quietly steal attention.
Ingredient Notes
There are only three ingredients, which is my love language when it comes to carbs. Here’s the lowdown.
- Baby red potatoes (or Yukon Golds): These roast up beautifully. Baby reds are creamy with a soft bite, but Yukons would work too for that buttery vibe. Just please don’t sub in russets—they’ll kind of fall apart on you.
- Vegetable oil: Coats everything evenly and helps with the crisp factor. If you’re feeling wild, you could use avocado oil or even light olive oil, but avoid anything that smokes too fast.
- Hidden Valley Original Ranch Seasoning Packet: This little packet is Beyoncé in potato form. It somehow adds salt, herbiness, zing, and a tiny bit of magic.
How To Make This Ranch Roasted Potatoes Recipe
It’s laughably easy, honestly. But here’s the scoop anyway, just in case you like chatting through your kitchen moves like I do.
- Preheat that oven like you mean it: Crank it up to 450°F and line your baking tray with parchment or foil—whichever keeps the clean-up low and the vibe cozy.
- Bag the potatoes and oil together: Toss those quartered potatoes into a big gallon-size zip bag (or a bowl if you’re bag-averse). Add the oil, seal it up, then give it a good shake or squish. Don’t go nuts—just enough to get every bite slicked in oil.
- Add ranch seasoning and shake again: Open the bag, dump in that whole seasoning packet, then seal and shake with gusto. This is the fun part. Think of it as a ranch-y maraca.
- Spread on a pan (with room!): Pour the seasoned spuds onto your prepared tray in a single layer. If they’re crowded or overlapping, they’ll steam instead of crisp, and nobody needs soggy potatoes.
- Roast, stir, and roast again: Pop the tray in the oven for 25–30 minutes. Halfway through (I do around the 15-minute mark), give everything a gentle stir so they get evenly browned. Don’t skip this—tilted babies get crispy love on all sides.
- Pull when golden and tender: When the outsides are golden and a fork slides in without protest, you’re good to go. Serve hot! Like, scoop and snack before someone else eats the best ones.
Storage Options
Let’s be real. Leftover potatoes aren’t exactly a daily problem in our house. But if you’ve got the willpower, here’s how to store ’em.
Pop any leftovers into an airtight container in the fridge. They’ll be good for about 3 to 4 days, though they do soften a little the longer they hang out in there. Dryer than day one? Maybe—but still snack-worthy.
While you can technically freeze roasted potatoes, I’ll be honest: these don’t bounce back as glamorously as other foods. The texture gets a little sad, bordering on mealy. I’d say skip freezing unless you’re meal-prepping for the apocalypse.
To reheat, use a skillet over medium heat with a touch of oil for restored crispness. Or throw them into the oven at 400°F for about 10 minutes. Microwaving works in a pinch, but they’ll be soft, not crispy. Still good enough for a forkful over the sink, if you know what I mean.
Variations and Substitutions
There’s wiggle room if you’re the improvising type or forgot to grocery-shop again… not that I’d ever do that.
- Sweet potatoes instead: Swap in cubed sweet potatoes for a sweeter spin. The ranch seasoning still works its magic—think savory-sweet glory.
- Garlic or parmesan moment: If you’re feeling bold, toss in some fresh minced garlic or grated parmesan for the last 5–10 minutes of roasting.
- Olive oil instead of vegetable oil: Adds a slightly fruitier flavor and works well if you’re pairing these with Mediterranean-leaning mains like pan-seared cod.
- Different seasoning blends: Don’t have ranch? Try Italian seasoning or a smoky BBQ rub for a change. Not better, just different.
- Add a little heat: Stir in a pinch of cayenne or red pepper flakes for some lowkey spice.
What to Serve with Ranch Roasted Potatoes
These potatoes are surprisingly versatile. Whether you’re brunching or grilling, they slide in like the dependable salty sidekick you didn’t know you needed.
- Toss a few next to your favorite burger or sandwich. They act like fries without forcing you into deep-fry territory. Honestly, I love them with anything BBQ-esque or bold.
- They go scarily well with crispy chicken, especially if you’ve got some spice in the mix. If you haven’t tried these oven-baked buffalo chicken tenders, consider that your next move.
- For brunch: fold them into a breakfast scramble or serve them alongside eggs and bacon. They’re even better when you “accidentally” drizzle hot sauce all over them.
- If you’re making something cozy like stew or chili, these ranch potatoes work as a cheeky little upgrade to plain bread or rice.
- And yes, I’ve dipped them into extra ranch, no shame. Or paired them with bacon basil cornbread muffins when carbs are the only plan on the agenda.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a different type of potato?
Yep! Yukon Golds are a happy alternative, and fingerlings work too since they roast nicely and hold their shape. I don’t recommend russets for this, though—they’re starchier and tend to get mushy or break down with all the tossing and roasting. Stick to small waxy ones for best texture.
What if I don’t have a seasoning packet?
If you don’t happen to have Ranch on hand, you can whip something up with dried parsley, dill, garlic powder, onion powder, salt, and pepper. It won’t be quite the same as the Hidden Valley classic, but still pretty dang close. Taste as you go and aim for that herby-savory vibe.
Should I peel the potatoes first?
Nope! That’s the best part. The skins add texture and help the outside crisp up. Plus, less peeling equals more time for eating. Just scrub them well, then quarter away. Trust the process.
Why are my potatoes not getting crispy?
A few possibilities! Too much crowding on the pan is the big culprit—give them space to breathe. Also, don’t cut them too small, or they’ll overcook before they crisp. Roast at a high temp (450°F) and don’t skip flipping mid-bake. You can even crank on the broiler at the end for a minute or two if you like living on the edge.
Ranch Roasted Potatoes
Ingredients
Ranch Roasted Potatoes
- 2 pounds (900 g) baby red potatoes or Yukon Golds, scrubbed and quartered
- 3 tablespoons (45 ml) vegetable oil or avocado or light olive oil
- 1 packet (28 g) Hidden Valley Original Ranch Seasoning about 1 ounce (28g)
Equipment
- Baking sheet
- Parchment Paper or Foil
- Large Zip-Top Bag or Bowl
- Oven
- Knife
Instructions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment or foil for easy cleanup.
- Place the quartered potatoes in a large zip-top bag or bowl. Add the vegetable oil. Seal the bag and shake (or toss in the bowl) until all potatoes are evenly coated.
- Add the entire packet of ranch seasoning to the potatoes. Seal the bag again and shake vigorously (or toss well in the bowl) to coat every potato piece in seasoning.
- Spread the coated potatoes in a single layer on the prepared baking sheet. Be sure not to overcrowd them, or they will steam instead of roast.
- Roast in the preheated oven for 25–30 minutes, stirring once around the halfway mark (about 15 minutes in) to ensure even browning.
- Remove from the oven when the potatoes are golden and crisp on the edges, and tender when pricked with a fork. Serve hot for best crispiness.
