These roasted ranch potatoes are perfectly seasoned with ranch seasoning, butter, and olive oil, and then roasted to perfection in your oven.
Looking for an easy and delish side dish?
Look no further. These roasted ranch potatoes are exactly what you’re looking for. They are easy to make and best of all there’s only 5 ingredients. Booya.
The potatoes are seasoned in ranch seasoning, butter, salt, and olive oil before being roasted to perfection in the oven.
They’re so contradictory. They are soft yet crispy- that’s crispy on the outside and all that soft delicious potato-y goodness on the inside. Did I mention that they are creamy too? Yep- because red potatoes are used in this recipe it adds another dimension of flavor- creaminess.
Delish.
Ingredients Used to Make Roasted Ranch Potatoes
- Red potatoes
- Olive oil
- Butter
- Package ranch seasoning mix
- Salt
Steps to Making Roasted Ranch Potatoes
- Preheat oven to 425 degrees. Prepare a baking sheet by lining it with foil or a silicone baking mat.
- In large bowl combine all ingredients except potatoes. Stir to combine.
- Add potatoes to bowl and stir to combine, making sure each potato is coated in the mixture. Place onto prepared baking sheet.
- Roast for 20 min. Flip. Roast for 25-30 more minutes, or until brown and crisp.
- Optional: To make them more crispy put them under the broiler for 2-3 minutes, watching carefully not to burn.
Oh, how I heart these roasted ranch potatoes…
So good!
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Roasted Ranch Potatoes
Yield 6-8 servings
These roasted ranch potatoes are perfectly seasoned with ranch seasoning, butter, and olive oil, and then roasted to perfection in your oven.
Ingredients
- 3 pounds red potatoes, quartered*
- 2 Tablespoons olive oil
- 2 Tablespoons butter, melted
- 1 (1-ounce) package ranch seasoning and salad dressing mix
- 1 teaspoon salt
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with a silicone baking mat (or foil). Set aside.
- In large bowl combine olive oil, melted butter, ranch seasoning packet, and salt. Stir to combine. Add potatoes and toss gently to combine, making sure all potatoes are coated with mixture.
- Place potatoes on prepared baking sheet. Roast for 20 minutes. Flip. Roast for another 25-30 minutes, or until potatoes are brown and crisp.
- Optional: To get the potatoes even more crispy I like to put them under the broiler for 2-3 minutes, watching carefully so they do not burn. Serve garnished with parsley, if desired.
Notes
*I used red creamer potatoes because they are smaller. Feel free to use any type of red potato, just make sure they are cut into chunks about 2 inches.
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