Crispy Ranch Potatoes

I’ve been making these crispy ranch potatoes for a couple months now and honestly they’re one of those things I don’t think about anymore, I just make them. You cut up 3 pounds of potatoes, toss them with 2 tablespoons vegetable oil and a packet of Ranch seasoning mix, then bake at 450 degrees for 30 to 35 minutes until they’re actually crispy.

Why You’ll Love This Recipe

• They get legitimately crunchy on the outside, not that sad limp roasted potato thing that happens when you crowd the pan
• Ranch seasoning does all the work so you don’t need to measure out a bunch of spices
• Takes 45 minutes start to finish which is faster than I can get decent fries anywhere near me
• The high heat at 450 degrees makes the edges get these dark bits that taste kind of like the bottom of really good hash browns
• You can cut the potatoes however you want and it still works
• They’re good at room temperature too which I didn’t expect but tested when I got distracted and left them out

The Story Behind This Recipe

I tested this last Tuesday after work because I had potatoes that needed to get used and I was tired of the same garlic and rosemary thing I always do. There was a packet of Ranch seasoning in the back of my pantry from who knows when. I figured worst case I’d order pizza if it was bad.

Turns out the Ranch mix has enough salt and dried herbs that you don’t need to do anything else, which is the kind of cooking I’m into on a weeknight. The potatoes made this crackling sound when I put them in the oven that made me think they’d actually crisp up, and they did. Now it’s just in the rotation.

What You Need

You need 3 pounds of potatoes and I don’t care what kind. I used russets last Tuesday because that’s what I had but Yukon golds would be fine too. Red potatoes work. Just get 3 pounds of something.

The vegetable oil is 2 tablespoons and it’s gotta be enough to coat everything without making them swim in grease. I’ve tried olive oil before with other recipes and it smokes at 450 degrees which is annoying, so stick with vegetable or canola. You need just enough so when you toss them in the bowl every piece looks shiny.

Then there’s 1 packet of Ranch seasoning mix, the kind in the little envelope near the salad dressings. Not the dip mix, not the dressing bottle, the seasoning packet. Hidden Valley is what I used but store brand is probably the same. That packet has all your salt and garlic powder and dried herbs already measured out which is why this works on a weeknight when you can’t think straight.

You don’t need parchment paper or foil or cooking spray. Just the baking sheet. That’s it.

How to Make Crispy Ranch Potatoes

Turn your oven to 450 degrees first so it’s actually hot when you’re ready. Mine takes like 15 minutes to get there.

Cut your potatoes however you want but keep the pieces about the same size so they cook evenly. I did wedges because I was too tired to dice them into cubes. Some people do rounds. Doesn’t matter as long as you’re not mixing tiny pieces with huge chunks. Put all the cut potatoes in a big mixing bowl.

Pour the 2 tablespoons of vegetable oil over them and use your hands to toss everything around. You want every single piece to have some oil on it or those dry spots won’t crisp up right. It’ll feel like not enough oil at first but keep tossing and it spreads.

Once they’re all coated, dump the Ranch seasoning packet over the top. Toss again and this is where it gets kind of messy because the powder sticks to your oily hands but whatever. Make sure the seasoning isn’t just sitting in the bottom of the bowl. You want to see it clinging to the potato surfaces.

Get an ungreased baking sheet and spread the ranch seasoning potatoes out in one layer. Don’t pile them on top of each other or they’ll steam instead of roast and you’ll end up with that soft texture nobody wants. Leave a little space between pieces if you can.

Slide the tray into your 450 degree oven and you should hear a sizzle within the first minute or two. That’s the oil hitting the hot pan and it means things are going right. Set a timer for 30 minutes but start checking at 25. The edges will get dark brown first, almost looks too dark, but that’s where all the flavor is.

Around 30 to 35 minutes they should be golden brown with rough crispy bits on the outside. I poke one with a fork to make sure it goes in easy, which means the inside is soft. If the fork bounces off it they need more time.

When they look done pull them out right away because that line between crispy and burnt is like 2 minutes at this temperature. Let them sit on the pan for a couple minutes before you move them. The crust gets even crunchier as they cool slightly.

What I Did Wrong the First Time

I crowded the pan because I didn’t want to dirty two baking sheets and half of them came out limp and pale. The ones that were touching just steamed each other instead of crisping up. I had to spread them out and put them back in for another 10 minutes which defeated the whole point of a quick side dish.

Now I either use two pans or just make less oven roasted potatoes if I’m feeling lazy. The single layer thing isn’t negotiable if you actually want them crispy.

Crispy Ranch Potatoes

By Emma

Prep:

15 min

Cook:

30 min

Total:

45 min

Servings:

4 servings

Ingredients

• 3 pounds cut potatoes
• 2 tablespoons vegetable oil
• 1 packet Ranch seasoning mix

Method

1. 1 Preheat the oven to 450 degrees.
2. 2 Cut the potatoes to your preferred size. Place them into a large mixing bowl and drizzle with vegetable oil, then toss well so every piece gets coated evenly.
3. 3 Sprinkle the Ranch seasoning mix over the oiled potatoes. Toss again thoroughly to make sure the flavor clings to each piece.
4. 4 Spread the coated potatoes out on an ungreased baking sheet in a single layer to avoid steaming.
5. 5 Push the tray into the preheated oven and listen for the initial sizzle and crackle as they start crisping. Bake for 30 to 35 minutes. Around the 25-minute mark, watch the potatoes darken to a deep golden shade and poke one to test — it should yield to a fork with a crispy outer crust but tender inside.
6. 6 When potatoes are nice and brown with a slightly rough texture, pull them out immediately to prevent burning.
7. 7 Let them cool a couple of minutes before serving to let the crispness set fully.

Nutritional information

Calories

200

Protein

3g

Carbs

32g

Fat

7g

Print Recipe Save to Pinterest

Tips for the Best Crispy Ranch Potatoes

Use a metal baking sheet instead of glass because metal conducts heat faster and gives you those really dark crusty edges. Glass takes longer to heat up and the bottoms don’t get as crispy.

Don’t rinse your cut potatoes even though some recipes tell you to. The starch on the surface helps the ranch seasoning stick and creates more texture when it bakes. I used to rinse them and the coating would slide right off.

Flip the pan around halfway through if your oven has hot spots. Mine cooks hotter in the back so at 15 minutes I just rotate the whole sheet 180 degrees and everything browns evenly.

If you’re making a double batch use two separate baking sheets on different racks and swap their positions halfway through. Don’t try to cram everything onto one oversized pan because the middle pieces won’t crisp up at all.

The Ranch seasoning gets darker than you think it should and that’s fine. It looks almost burnt on the edges but it’s not, it’s just the dried herbs and buttermilk powder caramelizing. First time I made these I pulled them out too early because I got nervous about the color.

Serving Ideas

I eat these with scrambled eggs for breakfast which sounds weird but the ranch seasoning potatoes work better than hash browns when I’m half awake.

They’re good next to burgers or sandwiches instead of fries, especially if you’re eating outside and don’t want something that gets soggy fast. Room temperature is when they’re actually crunchiest.

Dip them in sour cream mixed with hot sauce if you want something more. Or ketchup works too, I’m not going to judge you for that.

Variations

You can swap the Ranch packet for Italian seasoning mix and they turn out more herby and less tangy. Works the same way, same amount, just a different flavor direction.

Toss in a handful of grated parmesan cheese during the last 5 minutes of baking and it melts into the crispy bits. Don’t add it at the beginning or it burns, I tried that already and scraped half of it off the pan.

If you want spicy ranch seasoning potatoes mix in half a teaspoon of cayenne pepper with the Ranch packet before you toss everything. Any more than that and it’s too much.

Sweet potatoes don’t really work with this method because they release too much moisture and never get properly crispy. I tested it thinking it’d be healthier or whatever and they just turned soft and sticky.

FAQ

Can I use fresh potatoes that have been sitting out or do they need to be cold?

Room temperature is fine. Cold potatoes from the fridge actually take a couple extra minutes to cook through so I just leave them on the counter while the oven heats up.

What if I only have Ranch dip mix instead of the seasoning packet?

The dip mix has dried buttermilk and mayo powder in it which can taste weird when it bakes at high heat. Stick with the regular seasoning packet if you can find it.

Do I need to peel the potatoes first?

I don’t peel them because I’m lazy and the skins get really crispy. If you hate potato skins then peel them but it adds like 10 minutes to your prep time.

Can I cut the potatoes the night before?

Yeah but keep them in a bowl of cold water in the fridge or they’ll turn brown. Drain and pat them dry before you toss them with oil or the water will make them steam instead of roast.

What if my oven only goes to 425 degrees?

Add 5 to 7 minutes to the baking time and they’ll still crisp up. It just takes longer for the edges to get dark enough.

Can I use olive oil instead of vegetable oil?

You can but it smokes at 450 degrees and sets off my smoke alarm. If you’re going to do it anyway use light olive oil not extra virgin.

How do I know when they’re actually done?

Poke the thickest piece with a fork and it should go in easy with no resistance. The outside should look really brown with some almost-black spots on the edges.

Why are some of my potatoes crispy and others are soft?

You cut them different sizes or you piled them too close together on the pan. They need to be spread out with space between each piece.

Can I make these ahead and reheat them later?

They’re best right out of the oven but you can reheat them at 400 degrees for about 8 minutes and they crisp back up pretty well. Don’t microwave them or they turn into mush.

What do I do if they’re browning too fast?

Lower the oven to 425 degrees and give them a few more minutes. Sometimes ovens run hot and 450 is too much.

Can I add other vegetables to the pan?

Not really because everything cooks at different rates. Carrots take longer, zucchini turns to mush, onions burn. Just make the crispy potatoes by themselves.

Do these work in an air fryer?

Probably but I don’t have one so I can’t tell you the timing. Start with 20 minutes at 400 and check them.

How much is one packet of Ranch seasoning?

It’s usually 1 ounce which is about 2 tablespoons if you’re buying it in bulk. The little packets near the salad dressing are pre-measured.

Can I use less oil?

Not if you want them crispy. 2 tablespoons for 3 pounds of potatoes is already pretty minimal and cutting it down means dry spots that don’t brown right.

What’s the best way to store leftovers?

Put them in a container in the fridge for up to 3 days. They lose some crunch when they’re cold but reheating them in the oven brings most of it back.

Why do mine stick to the pan?

Either your pan wasn’t hot enough when you put them on or you moved them around too early. Let them sit undisturbed for the first 15 minutes so a crust forms on the bottom.

Can I use baby potatoes without cutting them?

If they’re really small like marble-sized then yeah just toss them whole. Anything bigger than a golf ball needs to be cut in half or they won’t cook through in 35 minutes.

Do I need to flip them during baking?

I don’t flip mine and they turn out fine. If you want both sides super dark then flip them at 20 minutes but honestly the bottoms get crispy enough without it.

What if I don’t have a big enough baking sheet?

Use two smaller ones and put them on different oven racks. Just rotate their positions halfway through so they cook evenly.

Can I double the recipe?

Yeah but you need two baking sheets because cramming 6 pounds of oven roasted potatoes onto one pan means they’ll steam. Trust me on that.

Why does my Ranch seasoning clump up when I add it?

Your hands are too wet from the oil. Just keep tossing and the clumps break up and stick to the potatoes eventually.