Red potatoes, ranch seasoning, and oil come together to make these crispy, golden Ranch Roasted Potatoes—easy comfort food you’ll crave again.

I’m not proud of the dinner that led to these Ranch Roasted Potatoes, but I’ll tell you anyway.

It was one of those days where nothing felt right. You know? Laundry overflowing, inbox full of unread emails with subject lines like “gentle reminder” (which is never really gentle), and the only thing in the fridge was a half-used bag of red potatoes and a lone packet of Hidden Valley ranch seasoning wedged behind the mustard.

I wasn’t even planning to cook. I was dangerously close to cereal-for-dinner territory. But something about those potatoes—slightly wrinkled, looking mildly offended that I’d forgotten them—made me pause. So, I tossed them in a bag with oil and the ranch mix, shook the whole thing like I was mad at it, and shoved it in a hot oven.

Thirty minutes later? My kitchen smelled like warm ranch dressing and cozy dreams. The potatoes came out crisp, salty, golden, and just… exactly what I didn’t know I needed. I ate them standing at the counter with my fingers, dipping them in sour cream straight from the tub like a gremlin.

And honestly? It was perfect.

Why You’ll Love This Ranch Roasted Potatoes Recipe?

Here’s the thing—this recipe doesn’t try to impress. It’s not “elevated” or “refined” or anything you’d put on a fancy dinner menu. But it does deliver crispy edges, soft insides, and a flavor that somehow makes you feel like everything’s going to be okay.

Maybe it’s the ranch seasoning. Maybe it’s the ease. Maybe it’s just that potatoes are the ultimate comfort food and we all know it.

But what I do know is that these Ranch Roasted Potatoes are one of the few things I can make without measuring, without second-guessing, and without dirtying 14 pans. You get a crispy, herby side dish with minimal brain power. That’s a win in my book.

Ingredient Notes:

This is one of those recipes where less is more. But there’s still plenty of room to mess with it if you’re in that kind of mood.

Red potatoes – I use the small ones and quarter them. They crisp up beautifully and stay creamy inside. But if all you’ve got is russets or Yukon golds? Use ’em. I’ve done it. Still great.
Vegetable oil – I usually reach for whatever neutral oil’s closest to the front of the cabinet. Sometimes that’s olive oil. Sometimes it’s… questionable. It all works.
Ranch seasoning mix – The classic is Hidden Valley. But if you’ve got a homemade version—or the store brand that’s 50 cents cheaper—go for it. I’ve even tried a spicy ranch blend once and it totally worked.

That’s literally it. Three things. No fresh herbs. No lemon zest. Just cozy, no-nonsense potatoes with attitude.

How To Make Ranch Roasted Potatoes?

Step 1: Get the oven hot
Preheat to 450°F. And yeah, that feels intense, but trust me—it’s what gets you those golden edges. I’ve done 400°F when I forgot what I was doing, and it still worked. Just took a bit longer.

Step 2: Bag ‘em and shake ‘em
Grab a zip-top bag or a big bowl if you hate plastic. Toss in your quartered potatoes and the oil. Seal the bag (important), then shake it like you’re mad at your ex. Add the ranch seasoning and shake again until everything looks evenly coated in that ranch-y goodness.

Step 3: Roast
Spread the potatoes out on a baking sheet. Try to give them space—if they’re on top of each other, they’ll steam instead of crisp. Roast for 30–35 minutes, flipping halfway through if you remember. (If you don’t, it’s okay. I forget all the time. Still delicious.)

Step 4: Serve and try not to eat them all before dinner
They’re gonna smell amazing. You’ll want to snag one right off the pan. And you should. It’s basically the cook’s tax.

Storage Options:

I usually don’t have leftovers. But if you do:

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Fridge: Toss them in a container and stash in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp. Microwave works in a pinch, but they’ll go soft.
Freezer: Honestly, I don’t love frozen roasted potatoes. But technically, you can. Just freeze them flat on a tray first so they don’t clump. Reheat in the oven until hot and crispy-ish.

Variations and Substitutions:

This recipe is just a vibe. You can dress it up or down however you want.

Parmesan – Sprinkle on halfway through baking. Game changer. The cheese gets crispy and slightly nutty.
Spice it up – Add cayenne, smoked paprika, or even taco seasoning. I’ve tried all three. All winners.
Sweet potatoes – It’s a different beast, but also really good. You may need to reduce the heat slightly so they don’t burn before they’re tender.
Add bacon – Crumble some crispy bacon over the top after roasting. I mean… obviously.
Fresh herbs at the end – Parsley, dill, or green onions. Not necessary, but if you’ve got some wilting in the fridge, throw them on.

What to Serve with Ranch Roasted Potatoes?

They go with pretty much everything. But if you need ideas:

Grilled chicken – So basic, so good.
Burgers – These are fries in disguise. It works.
Eggs – Seriously. Add a fried egg on top and call it brunch.
A big salad – For balance. Because adulthood is about pretending to be responsible while eating potatoes covered in ranch.
Dips – Ranch on ranch? Absolutely. Also good with ketchup, BBQ sauce, spicy mayo, or sour cream.

Frequently Asked Questions:

Can I make these ahead of time?
Sort of. You can prep the potatoes and toss them with oil and seasoning, then roast later. But they’re best fresh out of the oven, if I’m honest.

What if I don’t have ranch mix?
Make your own! Garlic powder, onion powder, dried parsley, a little dill, salt, and pepper. Doesn’t have to be perfect.

Can I air fry these?
Oh yes. 400°F for about 20–25 minutes. Shake halfway. Crispy heaven.

These Ranch Roasted Potatoes are the kind of side dish that doesn’t ask a lot from you—but somehow delivers every single time. They’re cozy. Crispy. A little salty. A little herby. And honestly? They’ve gotten me through some weird weeks when nothing else felt right.

So yeah—whether you’re feeding your family, meal-prepping for the week, or just standing in your kitchen barefoot at 9 p.m. looking for a snack… these potatoes got you.

What’s your take? You got a twist on this? Or are you already halfway through the pan? Either way, talk to me. I wanna hear how you ranch your potatoes.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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