Roasted Ranch Potatoes

A wooden spoon scooping cooked baby potatoes from a baking dish.

Print Recipe

This flavor-packed recipe for roasted Ranch Potatoes has to be one of the easiest side dishes ever!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 277

Author Dorothy Bigelow

Equipment

Medium baking dish

Ingredients

1 ½ pounds baby potatoes* halved
1 package Ranch seasoning** 1oz/28 grams (or 3 tablespoons homemade)
4 tablespoons butter
¼ cup shredded parmesan cheese optional

US Customary - Metric

Instructions

Preheat the oven to 425ºF (218ºC).
Add the butter to a medium-sized baking dish (8X10” or 20X27 cm) and place in the preheated oven for 4-6 minutes, or until melted.
Remove the melted butter from the oven and add the halved potatoes to the baking dish, tossing to coat them in the butter.
Sprinkle the potatoes with the ranch seasoning, and toss to coat them completely in the seasoning.
Bake in the oven for 30-35 minutes, or until the potatoes are easily pierced with a fork.
Add the parmesan cheese (if using) and stir well to coat the potatoes and melt the cheese.
Garnish with chopped parsley (if desired), serve, and enjoy!

Notes

Cheesy Ranch Potatoes: Top the potatoes with 1 cup of shredded cheese 5-10 minutes before the end of the baking time.
With bacon: Add ½ cup of cooked and crumbled bacon during the last 5-10 minutes of roasting.
Slow cooker: Cook on "high" for 2-3 hours, or on "low" for 4-6 hours.
Air fryer: Cook at 400ºF for 13-15 minutes, shaking the basket halfway through.

*Types of potatoes: Baby potatoes are preferred, as they cook quickly and evenly, but you can use 1 ½" diced potatoes if preferred. Yukon gold (yellow) or red potatoes work best, as russet potatoes are low-moisture, take longer to cook, and don't hold their shape as well.

**Ranch Seasoning: I recommend Hidden Valley brand, but you can use your favorite brand. If you can't find any you can use homemade ranch seasoning.

Nutrition