These easy roasted Ranch Potatoes are tossed with melted butter and ranch seasonings, then baked until golden brown and fluffy. Their herby, savory flavors are just plain mouthwatering, especially when served with creamy ranch dressing on the side. I’ll be making these for every one of my game-day gatherings from now on.
What’s your favorite vegetable? The obvious answer is potatoes. I can’t get enough of these spuds! Whether they’re roasted, mashed, fried, served with a ton of toppings, or drizzled with butter. Learning how to cook potatoes perfectly isn’t rocket science, but my Perfect Baked Potato and Creamy Mashed Potatoes recipes sure can help.
The Best Ranch Potatoes
Ranch potatoes are roasted yellow potatoes seasoned with the same savory, tangy, herb-packed flavors you’d typically find in ranch dressing. The technique is as straightforward as it gets. Just toss halved baby potatoes with melted butter. Then, add a generous sprinkle of ranch seasoning (homemade or store-bought), and roast them at high heat. No flipping or fuss, just pillowy, golden potatoes with great flavors.
I love this recipe because it checks all the boxes. You only need three ingredients, the prep is very quick, and the crispy roasted potatoes have crowd-pleasing flavors. It’s quickly become one of my go-tos to make for get-togethers with family and friends (game days especially). It also comes in handy when I need a side dish for chicken, steak, and everything in between.
Ingredients and Substitutions
- Potatoes – I usually go with small Yukon gold potatoes when I’m roasting potatoes. They easily become crispy on the outside while staying buttery and fluffy on the inside. Any small, waxy potato will work as a substitute, like yellow fingerlings or red potatoes. I do not recommend using Russet potatoes because they’re too starchy and dry out easily.
- Butter – I toss the potatoes with melted unsalted butter to give them a rich flavor. A drizzle of olive oil or avocado oil will work just as well.
- Seasonings – These wouldn’t be ranch potatoes without my Homemade Ranch Seasoning. Or, instead of making the seasoning blend yourself, use a store-bought packet of dry ranch seasoning, like Hidden Valley.
How to Make Roasted Ranch Potatoes
Season: While I wait for the oven to preheat, I toss the halved potatoes with the melted butter and ranch seasoning in a large bowl.
Arrange for crispiness: Next, I spread the potatoes out in a single layer on a parchment-lined baking sheet. I place them cut-side down for the best crisp.
Roast: I roast the potatoes on the top third rack in the oven until they’re golden and fork-tender. Keep an eye on them—if the butter starts to brown too quickly, move the tray to a lower rack to prevent burning.
Garnish and serve: Once they’re out of the oven, I garnish the potatoes with chopped chives (optional) and serve.
Chef Tip + Notes
The secret to the crispiest oven-roasted potatoes is to start with dry potatoes. Pat the halved potatoes dry with paper towels to absorb any excess moisture before tossing them with the butter and seasonings.
- Don’t overcrowd the pan: Spread the potatoes out in a single layer, making sure to leave some breathing room in between each piece. Overcrowding traps steam, which leads to soft, soggy potatoes. If you’re doubling the recipe, use two pans instead of cramming everything onto one.
- Roasting potatoes cut side down is key: Placing the halved potatoes cut side down on the sheet pan puts them in direct contact with the hot surface, helping that deep golden color and crispy crust to form.
- How to tell when they’re done: You’ll know the potatoes are perfect when they have crispy edges and have formed a deep golden brown crust. Pierce one of the potatoes with a fork; it should glide in easily rather than fall apart. If the potatoes are browning too fast on the outside but are still firm in the center, lower the oven rack and keep roasting until they’re tender.
- Air fry the potatoes instead: Toss the potatoes with melted butter and ranch seasoning as normal, then arrange them in a single layer in the air fryer basket. Air fry at 400°F for 18 to 22 minutes, shaking the basket halfway through.
Serving Suggestions
I make these buttery ranch potatoes on repeat because they’re one of those side dishes that go well with everything. For regular weeknight dinners with the family, I’ll pair them with everything we’re craving, from this juicy beer can chicken to this simple seared steak.
And when it’s our turn to host the party, I’ll surround the roasted potatoes with buttermilk ranch dressing for dunking to take those mouthwatering ranch flavors up a notch. A side of my chipotle ranch dressing is always a hit, too.
Make-Ahead and Storage
Make-Ahead: You can wash and chop the potatoes a day in advance. Transfer them to an airtight container or a bowl filled with cold water and store in the refrigerator (remember to dry the potatoes thoroughly before roasting). You can also make the ranch seasoning ahead of time.
How to Store: Leftover ranch potatoes can be stored in an airtight container in the fridge for up to 4 days.
How to Reheat: Reheat the potatoes in a 400°F oven, air fryer, or toaster oven for 8 to 10 minutes or until they’re crispy again.
More Roasted Potato Recipes
- Roasted Red Potatoes
- Roasted Garlic Parmesan Potatoes
- Potato Wedges (JoJo Potatoes)
- Crispy Smashed Potatoes
- Roasted Fingerling Potatoes
Ranch Potatoes Recipe
Ingredients
- 3 pounds small or baby Yukon Gold potatoes cut in half
- 6 tablespoons melted unsalted butter
- 3 to 4 tablespoons of Homemade Ranch Seasoning
Instructions
- Preheat the oven to 425°F.
- Add the potatoes to a large bowl along with the melted butter and ranch seasoning.
- Thoroughly mix everything so that the potatoes are completely coated and seasoned.
- Spread the potatoes out on a sheet tray lined with parchment paper. I usually like to put them cut side down.
- Roast on a rack in the top third of the oven at 425°F for about 30 minutes or until browned and cooked throughout. If you notice the butter starting to brown too quickly, swap the potatoes to a lower rack.
- I like to serve these with an optional garnish of thinly sliced fresh chives.
Ranch Potatoes Recipe