If you’re looking for an easy side dish that’s always a hit, these crisp and tender ranch roasted potatoes are it.
With just three simple ingredients, this recipe is budget-friendly, flavorful, and perfect for both busy weeknights and holiday dinners.
All you need are potatoes, olive oil, and a packet of ranch seasoning mix. The ranch adds the perfect blend of herbs and spices, and the high oven temperature makes the potatoes crispy on the outside while staying fluffy inside.
It’s a side dish that pairs well with just about anything, from steak, chicken and fish, to hamburgers instead of fries.
If you love roasted potatoes, you might also enjoy roasted sweet potatoes, which caramelize beautifully in the oven.
Why You’ll Love These Ranch Roasted Potatoes
Only 3 ingredients – This recipe couldn’t be simpler and is super budget-friendly.
Crispy and golden – Roasting at a high heat makes the outside crunchy while keeping the insides fluffy.
Versatile side dish – They’re just as perfect with steak or chicken as they are alongside a burger or holiday roast.
Pantry-friendly recipe – Potatoes, oil, and ranch mix are easy to keep on hand for last-minute meals.
Family favorite – The ranch seasoning makes them flavorful in a way both kids and adults love.
Try Another Easy Roasted Side!
If you love these ranch roasted potatoes, you’ll also enjoy my Roasted Balsamic Brussels Sprouts. They’re caramelized, flavorful, and just as simple to make.
Ingredients Needed
- Potatoes
- Olive oil
- Ranch seasoning mix (like Hidden Valley)
Potatoes: Use 1 1/2 pounds of your favorite variety. For larger russet potatoes, dice them into even, bite-sized cubes. For smaller red, gold, or new potatoes, halve, quarter or cut them into six pieces depending on their size.
Keep pieces close in size so they roast evenly. You can peel the potatoes if you like, or just clean and leave the skins on.
Oil: Helps the potatoes crisp and adds flavor. I like using olive oil since it’s a healthier choice rich in heart-healthy fats and antioxidants. Some people worry about roasting at high temperatures with olive oil, but it’s perfectly fine for a 425°F oven.
Since roasting takes just 25-30 minutes, it’s well within olive oil’s safe range.
If you prefer, you can also use avocado oil or canola oil.
Ranch Seasoning Mix: A simple packet of ranch seasoning (not prepared dressing), such as Hidden Valley, gives the potatoes all the flavor they need without requiring multiple bottles of individual spices.
Salt (optional): While the seasoning mix contains salt, you may want to add a touch more when they come out of the oven. Personally, I don’t think they need it.
What is Ranch Seasoning?
Ranch seasoning is a flavorful blend of dried herbs, spices, and tangy buttermilk powder. It’s what gives ranch dressing its classic taste, and it works beautifully on roasted potatoes.
Common ingredients include:
- Garlic and onion – savory depth
- Dill and parsley – fresh herbal notes
- Chives – a mild onion flavor
- Salt and pepper – to round it out
- Buttermilk powder – for creaminess and tang
Best Potatoes for Roasting
Any type of potato will work for roasting, but the results will be a little different depending on the variety. It really comes down to starch and moisture levels.
Low-starch, high-moisture potatoes (red-skinned, yellow new potatoes) – These potatoes don’t get quite as crisp on the outside, but they make up for it with a creamy interior.
They hold their shape well and don’t fall apart easily, which makes them a great choice for holiday dinners or times you want the potatoes to look neat on the serving platter. I also like that they’re quick to prep since they only need to be halved or quartered.
High-starch, low-moisture potatoes (Russet, Idaho potatoes) – These are the crispiest option. Their low moisture helps them roast up with a golden brown, crunchy exterior while staying fluffy inside.
The trade-off is that they can dry out a bit if roasted too long, and some pieces may break apart when scooping out of the pan.
Russets are a great option if you want roasted potatoes as a fun alternative to French fries or when serving with steaks and burgers.
All-purpose potatoes (Yukon Gold) – These fall right in the middle and give you the best of both worlds. They have a balance of starch and moisture, which makes them versatile, reliable, and flavorful. If you’re not sure which potato to grab, Yukon gold is always a safe bet.
For this recipe, I personally prefer yellow new potatoes. Their thin skin, creamy texture, and naturally sweet flavor make them stand out. They roast up with enough crispness on the outside while staying creamy inside, and they hold together beautifully for serving.
How to Make Ranch Roasted Potatoes
Detailed recipe and instructions are in recipe card at bottom of post.
- Preheat the oven to 425°F.
- Clean and cut potatoes into even pieces. Halve or quarter petite potatoes; cut Russets into 1-inch cubes.
- Place potatoes in a large bowl, drizzle with olive oil, and toss to coat. Sprinkle with ranch seasoning and stir until evenly covered.
- Spread potatoes cut-side down on a large baking sheet. Line with nonstick foil for easier cleanup, or roast directly on the pan for maximum crispness. (Skip parchment if you plan to broil at the end.)
- Roast for 25–30 minutes, flipping after 20 minutes, until golden and crisp.
Cutting the Potatoes
For even roasting, I group baby new potatoes by size: halving the small ones, quartering the mediums, and cutting the larger ones into six chunks.
Seasoning the Potatoes
I like mixing everything in a big bowl with a spatula so no oil or ranch goes to waste, but you can also shake them up in a gallon bag.
Roasting the Potatoes
Spread the potatoes out so they’re not crowded. This helps them caramelize and crisp up beautifully in the oven.
Tips for Crispy Roasted Potatoes
- Choose your potato wisely – Russets get extra crispy with fluffy centers, but tend to be drier on the inside, while baby golds or reds stay creamy inside and hold their shape. For this recipe, I prefer new (baby) potatoes.
- Coat well with oil – Make sure each piece is evenly coated so the seasoning sticks and edges caramelize.
- Flip at the right time – Wait until about two-thirds through roasting (around 20 minutes) before flipping. Letting them crisp first helps prevent sticking.
- Pan, foil, or parchment – For the crispiest edges, roast directly on a lightly oiled baking sheet. Non-stick or grilling foil also works well. Parchment is fine for easy cleanup, but skip it if you plan to broil at the end.
Serving Tips
These ranch roasted potatoes are an everyday side that work just as well on a busy weeknight as they do at a holiday dinner.
Pair them with grilled chicken, steak, or burgers, or serve alongside roast turkey or ham during the holidays. They’re a versatile swap for fries, too.
More Roasted Side Dishes You’ll Love
- Roasted Sweet Potatoes (with rosemary & garlic seasoning)
- Crispy Parmesan Roasted Carrots
- Roasted Balsamic Brussels Sprouts
Ranch Roasted Potatoes
These crispy ranch roasted potatoes are an easy side dish that pairs with just about any meal. Tossed with olive oil and ranch seasoning, they bake up golden on the outside and tender inside. They're simple, flavorful, and perfect for both everyday supper and holiday dinners.
Ingredients
- 1 1/2 pounds new potatoes, red or yellow (or Russet potatoes)
- 3 tablespoons olive oil, (may substitute with canola or avocado oil)
- 3 tablespoons ranch seasoning mix, (or 1 packet like Hidden Valley)
Instructions
- Preheat the oven to 425°F.
- Clean and cut potatoes into even pieces. Halve or quarter petite potatoes; cut Russets into 1-inch cubes.
- Place potatoes in a large bowl, drizzle with olive oil, and toss to coat. Sprinkle with ranch seasoning and stir until evenly covered.
- Spread potatoes cut-side down on a large baking sheet. Line with nonstick foil for easier cleanup, or roast directly on the pan for maximum crispness. (Skip parchment if you plan to broil at the end.)
- Roast for 25–30 minutes, flipping after 20 minutes, until golden and crisp.
Notes
- Choose your potato wisely – Russets get extra crispy with fluffy centers, but tend to be drier on the inside, while baby golds or reds stay creamy inside and hold their shape. For this recipe, I prefer new (baby) potatoes.
- Coat well with oil – Make sure each piece is evenly coated so the seasoning sticks and edges caramelize.
- Flip at the right time – Wait until about two-thirds through roasting (around 20 minutes) before flipping. Letting them crisp first helps prevent sticking.
- Pan, foil, or parchment – For the crispiest edges, roast directly on a lightly oiled baking sheet. Non-stick or grilling foil also works well. Parchment is fine for easy cleanup, but skip it if you plan to broil at the end.