These easy ranch potatoes are made with just three ingredients and are ready in only 25 minutes. Baby yellow potatoes are coated in olive oil and ranch seasoning, then roasted until tender with golden edges. They make a delicious side dish for everything from chicken to pork chops.
This super simple and delicious side dish is the combination of my easy roasted baby potatoes and my ranch seasoning. With just three simple ingredients you can create a simple side that everyone in your family will love.
Ingredients for Ranch Potatoes
- Baby potatoes: These have the most buttery texture inside after roasting and are ideal for roasting. I use creamer potatoes, but baby red potatoes will also work.
- Olive oil: This coats the potatoes, helps the seasoning adhere to them, encourages browning, and will hold up to the high heat of the oven.
- Dry ranch seasoning: The dry seasoning will evenly coat the potatoes and it is important to use this and not bottled ranch dressing. Both homemade and store-bought seasoning work well.
How to Make Ranch Potatoes
- After washing and drying the potatoes well, cut them in half. Then toss the potatoes with olive oil and dry ranch seasoning in a large bowl. Toss well so the potatoes are evenly coated.
- Spread the prepared potatoes on the rimmed baking sheet in a single layer and bake for 20 to 25 minutes or until the potatoes are both fork tender and crispy. Garnish with fresh parsley if desired.
Tips for Crispy Ranch Potatoes
- Dry the potatoes: After washing and cutting your potatoes, dry them thoroughly. This will prevent the potatoes from steaming from the extra liquid and will allow them to crisp instead.
- Roast cut-side down: Having the flat side of the potato against the baking sheet will help give them a crispy side.
- Don’t overcrowd the pan: Allowing the potatoes to have enough space will also prevent steaming rather than roasting.
- Use baby potatoes: They are typically consistent in size and will allow the potatoes to cook evenly and at the same rate.
What Potatoes to Use
This recipe works best with baby yellow potatoes. Often sold as Yukon golds or creamer potatoes, they are small, soft, and buttery and don’t need to be peeled before cooking, which is a great convenience in this recipe. Just wash them thoroughly and cut them in half. You could also use baby red potatoes in this recipe.
Homemade Ranch Seasoning
Homemade ranch seasoning has the most perfect flavor and is so easy to make. Made with simple spices like dried dill, parsley, garlic powder, onion powder, and buttermilk powder, it is easy to keep on hand and makes this baked ranch potatoes recipe so easy to whip up. If you don’t want to make your own ranch seasoning mix, buy a packet from the store. The packet will contain three tablespoons, so measure out two.
Ranch Potato Variations
- Cheesy ranch potatoes: After you pull the potatoes out of the oven, toss them with freshly grated Parmesan cheese.
- Bacon ranch potatoes: After roasting, add in crumbled cooked bacon and thinly sliced green onions.
- Spicy ranch potatoes: Add a dash or two of cayenne pepper with the ranch seasoning.
Storing and Reheating Leftovers
Store any leftover potatoes in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the air fryer, oven, or skillet over low heat.
What to Serve with Roasted Potatoes
If you make this ranch potatoes recipe or any of my other recipes, I’d love to hear what you think!
Easy Ranch Potatoes
Ingredients
- 1 1/2 pounds baby yellow potatoes washed, cut in half, and dried well
- 3 tablespoons olive oil
- 2 tablespoons ranch seasoning see note
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine the potatoes with the olive oil and ranch seasoning. Toss well so the potatoes are evenly coated.1 1/2 pounds baby yellow potatoes, 3 tablespoons olive oil, 2 tablespoons ranch seasoning
- Spread the prepared potatoes out on the rimmed baking sheet, cut side down.
- Bake for 20 to 25 minutes or until the potatoes are fork-tender.
Notes
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