Ranch roasted potatoes are an effortless 3-ingredient potato side dish that's great for pairing with any main course dinner entree! Russet potatoes are tossed in extra virgin olive oil with some Hidden Valley ranch dry mix, then roasted until they have a golden crispy crust. Even kids will be obsessed with these crispy ranch-roasted potatoes!
Original Ranch Roasted Potatoes
These original ranch roasted potatoes are quick to prep and packed full of delicious flavor. I love making potato side dishes because they are so versatile and make a great addition to any meal!
When you add the Hidden Valley ranch packet, it takes roasted potatoes to a whole other level. Once you try this tasty potato recipe, you will be making them over and over again!
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🥘 Ranch Roasted Potatoes Ingredients
All you will need is 3 simple ingredients to make these mouthwatering ranch-roasted potatoes. If you prefer a different type of potato, just make sure you grab a variety of potatoes that has the correct starch and moisture content.
- Potatoes - 1 pound of potatoes (3 ½ cups diced or sliced into thin wedges, about 3 medium russet potatoes - *see note).
- Olive Oil - 2 tablespoons of extra virgin olive oil (EVOO).
- Ranch Mix - ½ ounce of Hidden Valley Ranch dry mix packet (or 1 tablespoon).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Ranch Roasted Potatoes
It only takes a total of 10 minutes to prep the potatoes and then the oven does all of the work! Grab a chef's knife, a cutting board, and a baking sheet to make this delicious side dish.
My original ranch-roasted potatoes recipe will yield 4 servings. You should plan to double or triple the recipe if you are serving a larger crowd.
- Preheat. Preheat your oven to 450°F (230°C) and place a sheet of parchment paper onto your baking sheet.
- Toss ingredients. Toss the 1 pound of potatoes, 2 tablespoons of extra virgin olive oil, and ½ ounce of ranch mix. You can do this in a medium-sized mixing bowl, a large plastic food storage bag, or directly on your baking sheet. As long as the mix ends up evenly distributed, any method will work wonderfully.
- Bake potatoes. Bake the ranch mix seasoned potatoes in your preheated oven at 450°F (230°C) for 35-40 minutes, making sure to stir them every 15-20 minutes or so to keep them from burning.
- Serve. Remove from the oven and serve when your potatoes are fork-tender and golden crispy on the edges. Serve immediately.
Ranch-roasted potatoes are the ultimate flavorful vegetable side dish that can be served with any main course! Try making this recipe with my broiled ribeye steak and roasted yellow squash for a balanced meal. Enjoy!
💭 Angela's Tips & Recipe Notes
- Whether or not you want to peel your potatoes is completely up to you! I left the skin on mine, but you can peel them if you like.
- Russet potatoes are my favorite potato variety for baking! Idaho potatoes, King Edward, Maris Piper, and Yukon Gold are all great options as well.
- The ingredients and instructions are for using a half packet of ranch mix. Using a whole packet may be overwhelming, or not, depending on your personal tastes. Adjust to your liking.
🥡 Storing & Reheating
Store your leftover potatoes and onions in a sealed container in the fridge for a maximum of 5 days.
To freeze your leftovers, place them in a freezer storage bag with all of the air squeezed out. Place them on a baking sheet to freeze in a flat layer if desired, then store for up to 3-4 months.
Thaw frozen ranch roasted potatoes in the fridge overnight before reheating.
Reheating Ranch Roasted Potatoes
To reheat your potatoes, place in a single layer on a baking sheet and heat at 400°F (205°C) until heated to your satisfaction. Or heat at the same temperature in an air fryer for about 5 minutes for maximum crispness.
Alternatively, you can reheat your potatoes in short increments on high power in the microwave.
❓ Recipe FAQs
Absolutely! If you made too many and do not want leftovers all week, you can freeze roasted potatoes! Place them a resealable plastic bag and squeeze as much air out as you can. If any moisture is allowed in, your potatoes will most likely become soggy. You can store in the freezer up to 4 months.
I personally like to use Russet, Idaho, or Yukon gold when roasting potatoes in the oven because they have a high starch content which allows their skin to reach the perfect amount of crispiness! They will also remain fluffy on the inside too.
For fat and mild flavor, extra virgin olive oil (EVOO) is my favorite oil to use for many reasons. Because of its higher smoke point, it is great for roasting potatoes at higher temperatures in order to crisp their outer layers. If you don't like using olive oil, you can also use ghee too.
😋 Best Potato Recipes
- Curry Roasted Potatoes- If you are making an Indian or Thai main course, these curry potatoes are the way to go!
- Duck-Fat Fried Potatoes- When you plan on cooking duck for the holidays, use the extra fat from the duck to make duck-fat fried potatoes!
- Cheesy Bacon Ranch Potatoes- This delicious potato dish features sour cream, cheese, and crispy bacon bits!
- Onion Soup Mix Roasted Potatoes- A tasty and effortless potato side dish made with a dry onion soup mix!
- Dauphinoise Potatoes- These tender, cheesy, and creamy potatoes make the most comforting and impressive side dish for dinner!
- Microwave Baked Sweet Potatoes- A quick and easy baked sweet potato recipe perfect for any busy weeknights!
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📖 Recipe Card
Ranch Roasted Potatoes
Ingredients
- 1 lb potatoes (3 ½ cups diced or sliced into thin wedges, about 3 medium russet potatoes - *see note)
- 2 tablespoon olive oil (extra virgin)
- ½ oz Hidden Valley Ranch dry mix packet (packets are 1 ounce - *see note)
Instructions
- Preheat your oven to 450°F (230°C) and place a sheet of parchment paper onto your baking sheet.
- Toss the potatoes, extra virgin olive oil, and ranch mix. You can do this in a medium-sized mixing bowl, a large plastic food storage bag, or directly on your baking sheet. As long as the mix ends up evenly distributed, any method will work wonderfully.
- Bake the ranch mix seasoned potatoes in your preheated oven at 450°F (230°C) for 35-40 minutes, making sure to stir them every 15-20 minutes or so to keep them from burning.
- Remove from the oven and serve when your potatoes are fork-tender and golden crispy on the edges. Serve immediately.
Notes
- Whether or not you want to peel your potatoes is completely up to you! I left the skin on mine, but you can peel them if you like.
- Russet potatoes are my favorite potato variety for baking! Idaho potatoes, King Edward, Maris Piper, and Yukon Gold are all great options as well.
- The ingredients and instructions are for using a half packet of ranch mix. Using a whole packet may be overwhelming, or not, depending on your personal tastes. Adjust to your liking.
- To store: Store your leftover potatoes and onions in a sealed container in the fridge for a maximum of 5 days.
- To freeze: Transfer cooled leftovers in a freezer storage bag with all of the air squeezed out. Place them on a baking sheet to freeze in a flat layer if desired, then store for up to 3-4 months. Thaw frozen ranch roasted potatoes in the fridge overnight before reheating.
- To reheat: Place roasted potatoes in a single layer on a baking sheet and heat at 400°F (205°C) until heated to your satisfaction. Or heat at the same temperature in an air fryer for about 5 minutes for maximum crispness. Alternatively, you can reheat your potatoes in short increments on high power in the microwave.
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