Ranch Potatoes

Easy side dishes don’t get more delicious than these Roasted Ranch Potatoes! They taste great with everything and feature everyone’s favorite flavor: ranch!

overhead shot of roasted potatoes in bowl


If I had to choose one food to eat for the rest of my life, hands down without a question I’d choose potatoes. There are SO many ways to prepare a potato and all of them are delicious. Some of my favorite potato recipes are:


It’s almost silly to list them out, because you only need THREE simple ingredients to make these ranch potatoes.

  • Potatoes – The type of potato you use is based on personal preference. I like russet potatoes, but you can use a red potato or yukon gold potatoes too. Cut into uniform chunks.
  • Vegetable oil – I prefer to use vegetable oil to coat the potatoes to allow the ranch seasoning to stick. However, you can use any neutral oil you prefer.
  • Dry Ranch dressing mix – Now you can easily buy a packet at the grocery store, but making your own at home is so easy!
overhead shot of ranch potatoes ingredients


There are plenty of ways for you to make these ranch potatoes your own. Here are a few suggestions.

  • Cheese – Sprinkle your potatoes with a little cheese too add something extra. Cheddar cheese or parmesan cheese would be delicious.
  • Toppings – Feel free to top your potatoes with things like bacon bits or sliced green onions or chives to add a little jazz.
  • Seasonings – I love these potatoes with just ranch, but you could certainly add something like dill or black pepper to take things up a notch.

How to Make Ranch Potatoes

Making these potatoes is as easy as 1, 2, 3!

  1. Toss potatoes in oil. In a large mixing bowl combine cut potatoes with vegetable oil, tossing to coat.
  2. Toss potatoes in ranch seasoning. Add Ranch seasoning mix and toss again until coated.
  3. Bake in ungreased baking sheet until potatoes are brown and crisp.

Tips for Crispy Roast Potatoes

Getting crunchy, crispy potatoes seems like an easy task, but it all too often a challenge. Here are my tips:

  1. Cut evenly-sized potatoes: If your potatoes are all wonky sizes, then they all need different cooking times leading to some being undercooked.
  2. Cold water bath: After chopping your potatoes, let them sit in a bowl of cold water for 30 minutes or more. This prevents oxidation (browning potatoes) but also rinses off the starch.
  3. Dry your potatoes: Just like when you sear a steak, make sure your potatoes are nicely patted dry. Not only does this allow for the maillard reaction, water in the oven also creates steam and steam is the enemy of crunch.
  4. Toss them in fat: You’ll need to toss your potatoes in some sort of fat. Something like rendered bacon fat or duck fat actually works best, even melted Crisco, but olive oil is good too.
  5. Dry seasoning: Dry seasoning like salt, garlic powder, onion powder and more can also help get crispy potatoes. Add this evenly after you coat in oil so there aren’t pockets of seasoning. Some even add 1-2 teaspoons of cornstarch for extra crunch.
  6. Use a low rimmed baking sheet: Using something with high sides has the tendency to create steam within the pan. Use a low rimmed baking sheet for best results.
  7. Don’t overcrowd the pan: Make sure your potatoes have room to breath! Hot air needs to circulate around each and every piece AND being too close together can also make for steam. Steam = soggy potatoes.
  8. High heat: High heat will crispy up the outside while leaving the inside nice and fluffy, but make sure your pieces aren’t too big or they won’t cook the whole way through. About a 1-inch dice seems to be the sweet spot.
  9. Flip Them. Half way through cooking, flip the potatoes so they evenly brown.
  10. Serve immediately: Fresh, hot crispy potatoes are best! If you wait too long or make them ahead of time, they will never be the same.
angled sot of spoon scooping ranch potatoes from baking sheet

What to Serve Ranch Potatoes With

Potatoes and burgers go hand in hand so I like to serve mine with a good burger. They would also taste great with practically any protein or main dish. Here are a couple of options:

Storage and Freezing

How to Store Leftover Ranch Potatoes

Store leftovers in an airtight container in the refrigerator for up to a week.

Can I Freeze Ranch Potatoes?

Roasted potatoes can be frozen in an airtight freezer bag. Reheat while still frozen in hot oil in a large skillet until thawed and browned.

close up shot of plate of roasted ranch potatoes

More Ranch Recipes

Calling all ranch recipe fanatics! If you love ranch as much as I do, you’d got to try all of our favorite ranch recipes.

bowl of ranch cocktail meatballs

Ranch Meatballs

With simple ingredients and 35 minutes, you can make these delicious EASY Ranch Meatballs for dinner! A great way to spice up your spaghetti and meatballs!
See The Recipe!
A plate of salmon with rice

Ranch Salmon

Looking for an simple weeknight meal with minimal ingredients? This easy Ranch Salmon is it!
See The Recipe!
angled shot of roasted ranch potatoes on plate with text overlay
overhead shot of roasted potatoes in bowl

Ranch Roasted Potatoes

4.22 from 19 votes
Looking for an easy side dish? These Roasted Ranch Potatoes are the BEST! And you only need 3 ingredients to make them!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4



  • Preheat oven to 450 degrees.
  • In a large mixing bowl combine cut potatoes with vegetable oil, tossing to coat.
  • Add Ranch seasoning mix and toss again until coated.
  • Bake in ungreased baking sheet for 30 to 35 minutes or until potatoes are brown and crisp.
  • If you’ve tried this recipe, come back and let us know how it was!


Calories: 126 kcal, Carbohydrates: 2 g, Fat: 14 g, Saturated Fat: 11 g, Sodium: 225 mg
Author: Jessica Formicola
Calories: 126
Course: Side Dish
Cuisine: American
Keyword: ranch potatoes, roast potatoes
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of ranch ptoatoes
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.22 from 19 votes (14 ratings without comment)

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Recipe Rating

Questions and Reviews

  1. 5 stars
    The seasoning was perfectly balanced and the potatoes were cooked to perfection – crispy on the outside, fluffy on the inside. This recipe is definitely a keeper!

  2. 5 stars
    An absolute genius way to prepare roasted potatoes! Ranch makes everything 10x better and these potatoes are gonna be a regular in this house. I love that they’ll pretty much pair with anything, too.

  3. 5 stars
    These potatoes are THE BEST! Love the ranch coating and how easy they are- not to mention they are perfectly crispy! A must make side 🙂