Ranch Potatoes
Crispy ranch potatoes are a quick and flavorful side dish, bringing restaurant-quality taste to your home kitchen in just 30 minutes.
Ingredients
Main ingredients
- 2 pounds baby potatoes (red, yellow, or a colorful mix)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted Can be replaced with additional olive oil for a dairy-free version.
- 1 packet ranch seasoning mix (1 oz/28g) Homemade alternative available.
- 3 cloves garlic, minced
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon salt Adjust according to ranch mix saltiness.
- 1 tablespoon fresh dill, chopped Plus more for garnish.
- 2 tablespoons fresh parsley, chopped
- ½ cup grated Parmesan cheese (optional) Skip for dairy-free version.
Instructions
Preparation
- Wash the baby potatoes thoroughly under cold running water. If using larger potatoes, cut them into 1-inch chunks. Pat them dry.
- Preheat your oven to 425°F (220°C) with the oven rack in the middle position.
- In a large mixing bowl, combine olive oil, melted butter, ranch seasoning, minced garlic, black pepper, and salt. Mix thoroughly.
- Add the potatoes to the mixture and toss until evenly coated.
- Line a baking sheet with parchment paper and spread the potatoes in a single layer.
Cooking
- Roast the potatoes in the preheated oven for 15 minutes. Flip the potatoes with a spatula.
- Continue roasting for an additional 5-7 minutes, until golden brown and tender.
Finishing Touches
- Remove from the oven and sprinkle with fresh dill and parsley. Add Parmesan cheese if desired.
- Serve immediately while hot and crispy.
Notes
For varying preferences, you can add chickpeas or colorful vegetables for extra nutrition. Store leftovers in the refrigerator for up to 4 days.