Ranch Potatoes

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Ranch potatoes are a go-to side dish I make all year long. Baby Yukon golds tossed with ranch seasoning, butter, and olive oil, roasted at 450°F until crispy.

Prep Time5

Cook Time28

Total Time33

Course: Side Dish

Cuisine: American

Servings:

Calories: 167kcal

Author: Jennifer Fishkind

Ingredients

1 ½ pounds baby Yukon gold potatoes sliced in half
2 tablespoons olive oil
1 tablespoon melted butter
1.1 ounce packet ranch seasoning mix 2 tablespoons
2 tablespoons fresh parmesan cheese freshly and finely grated
1 tablespoon fresh parsley finely chopped
Chopped parsley for garnish optional

Instructions

Preheat your oven to 450 F. Line a rimmed baking sheet with foil or parchment paper and set aside. Spray with cooking spray if you use foil. Make sure your oven rack is in the middle.
In a large mixing bowl add the potatoes, olive oil, and melted butter. Toss to coat evenly.
1 ½ pounds baby Yukon gold potatoes, 2 tablespoons olive oil, 1 tablespoon melted butter
Sprinkle the ranch seasoning over the top followed by the parmesan cheese and fresh parsley and toss to combine so the potatoes are coated evenly.
1.1 ounce packet ranch seasoning mix, 2 tablespoons fresh parmesan cheese, 1 tablespoon fresh parsley
Spread the potatoes out on the baking sheet, cut side down, in a single layer. Bake for about 22-30 minutes or until the potatoes are fork tender and crispy. The baking time will depend on how large your potatoes are.
Remove from the oven and garnish with parsley, if desired
Chopped parsley for garnish

Notes

Storage:

Store: Let the potatoes cool completely before transferring them to an airtight container. Refrigerate for up to 3–4 days.
Reheat: For the best texture, reheat in the air fryer at 275°F for about 4 minutes. While the microwave will warm them through, they won't stay as crispy.
Recipe Note: This recipe has only been tested using the oven method at 450°F. Air fryer cooking instructions from raw have not been tested.

Tips:

Dry the potatoes well: After cutting, pat the potatoes dry to remove excess moisture. Dry potatoes roast and brown better, while wet potatoes tend to steam.
Use foil instead of parchment: Line the pan with foil and coat it well with cooking spray. Foil conducts heat more efficiently, helping create a crisp, golden crust. Parchment will work, but the potatoes won't be quite as crispy.
Avoid overcrowding the pan: Spread the potatoes in a single layer with space between them. Too many potatoes on one pan can trap steam and prevent browning. If doubling the recipe, use two sheet pans.
Cut potatoes into similar sizes: If some baby potatoes are much larger than others, cut them down so everything cooks evenly.
Don't stir during baking: Leave the potatoes undisturbed while they roast. Keeping the cut side in contact with the hot foil helps develop a crispy crust.
Troubleshooting soft potatoes: If your potatoes aren't crispy, the most common causes are excess moisture, an overcrowded pan, or using parchment paper instead of foil. Adjusting any of these can make a big difference in the final texture.

Nutrition