Crispy Ranch Roasted Potatoes pack a flavorful punch! Extra crispy outsides, tender insides and a recipe so easy, they’re about to be your go-to weeknight side dish!
Better Make Enough for Seconds!
Get ready to hear a chorus of “Mmmmm!” at the dinner table! These Crispy Ranch Roasted Potatoes are so flavorful, so crispy, and just overall delicious, everyone will be reaching for seconds. And they’re so simple! Seasoned with ranch, garlic powder and a little salt, they’re roasted to perfection with soft insides and perfectly crispy outsides.
Skip the Aluminum Foil
You can definitely line the baking sheet with foil when roasting potatoes! However, I find that the potatoes get even crispier and more caramelized when they’re roasted directly on the baking sheet because of the direct contact with the hot pan.
Just check out that extra crispy exterior from roasting directly on the pan. Foil is an option for easier cleanup, but for the crispiest results, I recommend roasting them directly on the baking sheet.
Ranch is the Perfect Seasoning
I swear, if you have a packet of Ranch dressing, you’ve got dinner. It’s the absolute easiest way to add some serious wow flavor to dinner. I mean, we’re always dipping things in ranch dressing anyway. But serve up a side of Bacon Ranch Macaroni Salad, or some crisp Bacon Cheddar Ranch Taquitos as the main dish and I know I’m gonna have some happy campers. And these ranch roasted potatoes knock it out of the park. An instant family favorite!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Bite-size potatoes: baby red potatoes, baby Yukon gold potatoes, new potatoes and fingerling potatoes are the perfect size for roasting up crispy on the outside and tender on the inside. Their skins are delicate, so you don’t need to peel them.
- Olive oil: coats the potatoes to help the ranch season stick to each surface and gives them a golden, extra crisp outside as they roast in the oven. Avocado oil, vegetable oil, or animal fats would work as well.
- Ranch seasoning: coats the potatoes and gives them a signature tangy, herby, savory ranch flavor.
- Garlic powder: brings even more savory depth and aromatic flavor.
- Kosher salt: enhances all of the flavors of the potatoes and ranch seasoning. If using table salt, reduce the amount slightly since it’s more concentrated.
Supplies:
How to Make Crispy Ranch Roasted Potatoes
- Preheat the oven to 425°F. Spray a rimmed baking sheet with non-stick cooking spray.
- Cut the potatoes in half. If some of the potatoes are larger than the others, cut them into similar-size pieces so they roast evenly.
- Place the potatoes in a large mixing bowl.
- Add the olive oil, ranch seasoning, garlic powder and kosher salt. Toss until the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet, arranging as many as possible cut-side down. Make sure there is some space between the potatoes so they can get nice and crispy.
- Roast for 25–30 minutes, stirring the potatoes every 10 minutes, or until the potatoes are tender on the inside and golden brown and crispy on the outside.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. They are best re-roasted in the oven at 375°F until heated through, about 8-10 minutes.
To freeze, allow to cool completely. Store in a freezer safe baggie in the freezer for up to one month. To reheat from frozen, place them in a single layer on a foil-lined and greased sheet pan and re-roast at 375°F for 15-20 minutes.
More Perfect Potato Sides
- Potato Salad with Baby Red Potatoes: A flavorful summer cookout side dish. With red onion, salty bacon, fresh parsley and tender red potatoes, it’s my favorite potato salad to make any time of year!
- Creamy Mashed Potatoes: Plenty of butter, just the right amount of seasoning and a secret ingredient make these Creamy Mashed Potatoes the stuff Sunday dinner memories are made of.
- Loaded Twice Baked Potatoes: Crisp potato skin shells with a creamy mashed potato filling that’s loaded with bacon, green onion and cheddar cheese. They’re a potato-lover’s dream!
- Baked Sweet Potato Fries: Crisp on the outside, tender on the inside, these Baked Sweet Potato Fries are a flavorful, fresh and healthier alternative to plain old French fries.
If you make my Crispy Ranch Roasted Potatoes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Crispy Ranch Roasted Potatoes
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6
Description
Crispy Ranch Roasted Potatoes pack a flavorful punch! Extra crispy outsides, tender insides and a recipe so easy, they’re about to be your go-to weeknight side dish!
Ingredients
- 1.5 pounds bite-size potatoes
- 2 tablespoons olive oil
- 2 tablespoons ranch seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F. Spray a rimmed baking sheet with non-stick cooking spray.
- Cut the potatoes in half. If some of the potatoes are larger than the others, cut them into similar-size pieces so they roast evenly.
- Place the potatoes in a large mixing bowl. Add the olive oil, ranch seasoning, garlic powder and kosher salt. Toss until the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet, arranging as many as possible cut-side down. Make sure there is some space between the potatoes so they can get nice and crispy.
- Roast for 25–30 minutes, stirring the potatoes every 10 minutes, or until the potatoes are tender on the inside and golden brown and crispy on the outside.
