Ranch Potatoes Recipe
These easy roasted Ranch Potatoes are tossed in butter and seasoning, baked until golden brown, and are bursting with herby, savory flavor.
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.
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.
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.
Nutrition
Calories: 296kcalCarbohydrates: 44gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 666mgPotassium: 958mgFiber: 5gSugar: 2gVitamin A: 354IUVitamin C: 45mgCalcium: 31mgIron: 2mg