Ranch Potatoes
Published Oct 31, 2026
These roasted Ranch Potatoes are so crispy, savory, and delicious! An easy family favorite side dish for any occasion.
Ranch potatoes
The first time I made these ranch potatoes, my family asked me what I did to them because they were the best potatoes they had ever had!
I have always loved roasted potatoes, but roasted ranch potatoes are a whole new level of delicious I didn’t know existed. They are tangy, herby and full of the delicious flavor of ranch dressing.
These potatoes are so simple to throw together and the ranch seasoning combined with parmesan forms the most delicious flavor sensation!
Ingredients to make ranch potatoes
- Potatoes: we used baby gold potatoes, but baby red potatoes would also be delicious! Both kinds work well for roasting.
- Dry ranch seasoning: the star of the show! Ranch seasoning adds the best herby flavor to these roasted potatoes.
- Powdered parmesan cheese: don’t skip this, trust me. Ranch and parmesan pair so well together for this recipe.
- Olive oil: to toss the potatoes in so that the spices stick.
- Salt and pepper: to taste.
How to make roasted ranch potatoes
Step 1: Toss the quartered potatoes with the ranch, parmesan, and olive oil in a mixing bowl until thoroughly coated. Salt and pepper the potatoes to your taste and stir them all up again.
Recipe Tip
Make sure that you cut the potatoes into evenly sized pieces. This allows them all to cook evenly. Most baby potatoes can be quartered, but I suggest cutting larger ones into more uniform pieces.
Step 2: Transfer the potatoes to a parchment paper lined baking sheet and spread them out in even layer. Be sure not to overcrowd the pan, as this will result in less crispy potatoes. Crowded potatoes will steam instead of roast.
Step 3: Roast the ranch potatoes at 425 degrees for 25-30 minutes, until tender and crispy. Stir the potatoes at least once halfway through cook time.
The crispy edges are the best part of these potatoes! The parmesan and ranch seasoning form a crust to that gets nice and crispy after roasting.
Storing and reheating
- Storing: Leftover ranch potatoes can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheating: These are best reheated on a sheet pan in the oven at 400 degrees, until heated through and crispy.
More easy side dishes
Roasted Ranch Potatoes
Ingredients
- 24 oz baby gold potatoes, quartered
- 2 tablespoons dry ranch seasoning
- 1 tablespoon powdered parmesan cheese
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- Wash and dry the potatoes, then cut them into quarters. If any potatoes are larger, cut them into smaller pieces so that all the potatoes are roughly the same size for even cooking.
- Toss the quartered potatoes with the ranch, parmesan, and olive oil in a mixing bowl until thoroughly coated. Salt and pepper to taste.
- Spread the potatoes in a single layer on a parchment paper lined baking sheet. Avoid overcrowding the pan, as this can cause the potatoes to steam instead of roast.
- Roast the potatoes at 425 degrees for 25-30 minutes, until crispy, stirring once halfway through.
