Ranch Potatoes Recipe

Crispy, oven-baked ranch potatoes recipe with golden edges, fluffy centers, and bold garlic-herb flavor; perfect for weeknights, BBQs, or holiday spreads.

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Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 30

Soaking Time: 30

Total Time: 1 10

Servings: servings

Calories: 220kcal

Cost: $6

Equipment

1 Baking sheet Use parchment paper to prevent sticking and for easy cleanup
1 Mixing bowl Large enough to toss 2 pounds of potatoes evenly with seasoning
1 Parchment paper Recommended for non-stick roasting; foil can be used as an alternative
1 Knife and Cutting Board For halving the potatoes safely and efficiently
1 Oven Preheated to 425°F (220°C) for optimal crispiness

Ingredients

2 pounds baby potatoes or red potatoes halved, washed thoroughly
3 tablespoons olive oil or avocado oil/melted butter
1 packet (1 oz) ranch seasoning mix Hidden Valley or homemade
1 teaspoon garlic powder optional but recommended
0.5 teaspoon black pepper
0.5 teaspoon paprika adds color
0.25 cup fresh parsley chopped, for garnish
0.5 cup shredded cheddar cheese optional, for cheesy version

Instructions

Cut and soak potatoes in cold water for 30 minutes; then pat dry.
Set oven to 425°F (220°C).
Mix potatoes with oil, ranch mix, garlic, pepper, and paprika.
Place potatoes cut-side down on parchment-lined baking sheet.
Bake for 25–30 minutes until golden and tender.
Sprinkle with parsley; add cheese if using. Serve warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition