Ranch Roasted Potatoes

Prep Time 5

Cook Time 30

Total Time 35

Crispy-edged, tender-middled ranch roasted potatoes, made with just three key ingredients: baby red potatoes, vegetable oil, and a packet of ranch seasoning. They're herby, golden, irresistibly flavorful, and so simple, you'll wonder why you ever ate potatoes any other way. The ultimate snack or side for any occasion.

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servings

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

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.

Notes

For extra crispiness, avoid crowding the pan—use two trays if necessary. Leftovers can be stored in the fridge for 3–4 days; reheat in a skillet or oven for best texture. Swap in sweet potatoes, add garlic or parmesan in the last 10 minutes, or try other seasoning blends if desired. See FAQ and Variations above for more tips and ideas.

Nutrition