Oven Baked Ranch Potatoes
Looking for a simple side dish for tonight’s dinner? Our 4-ingredient oven baked ranch potatoes are the perfect to fit to any dish.
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For this recipe, we’re using baby gold potatoes, fresh garlic, a little olive oil, and about half of a packet of store-bought ranch seasoning. It’s such a simple side dish and the most difficult part is waiting patiently for them to finish baking.
The outsides of the potatoes get crispy and golden brown around the edges, and the centers stay smooth and creamy. It’s the ranch seasoning mix that really puts them over the top and gives the potatoes their savory, tangy flavor.
Our ranch potatoes make a fantastic pairing with classic meatloaf. I also love to serve them a flat iron steak.
Tips for Oven Baked Ranch Potatoes
- When cutting your potatoes, try to make sure the pieces are of similar size. Otherwise, they won’t cook evenly and you will have a mixture of over and under cooked potatoes.
- I’ve cooked these potatoes in a baking dish and on a baking sheet. The baking dish takes a few minutes longer. A baking sheet is great for giving the potato pieces some space so hot air can circulate. It’s a little faster, too.
- Add extra ranch seasoning if you want a stronger flavor. I’ll do that sometimes but do keep in mind that adding extra can make the potatoes salty.
- If you need to cut the potatoes in advance, that’s okay. Submerging them in an ice bath (ice and water) will help them retain their color and keep them looking fresh.
- For extra flavor, consider frying some bacon and crumbling it over the finished side dish with some sharp cheddar cheese. Yum!
How to Make Oven Baked Ranch Potatoes
To begin, preheat your oven to 400°F, grab your potatoes (we like baby gold the best), ranch seasoning mix, olive oil, and fresh garlic. Wash the potatoes really well to remove any dirt or sand that might be stuck in the skins.
Use a kitchen towel or paper towels to pat them dry. If they aren’t completely dry, they’ll steam instead of roast.
Once they’ve been washed and dried, use a kitchen knife to cut them into equal sized quarters. I realize that might not be possible for each one, but try to get them around the same size.
After that, place them in a large glass mixing bowl and mince the fresh garlic. You can use jarred garlic if that’s what you have handy. It’s going to add a bit of vinegar taste to the finished potatoes. At this point, go ahead and sprinkle the garlic over the potatoes.
Next, add the oil and the dry ranch seasoning mix. Store-bought mix is super convenient, but you can use a homemade ranch seasoning mix, too. Using either your hands or a big spoon, gently toss the potatoes.
Do your best to evenly coat each piece of potato with oil and spices. Now that you have everything dressed, pour the ingredients into a well greased 9×13-inch baking dish or large baking sheet.
Place the pan in the oven and bake for about 35 to 40 minutes. If you’re using a baking sheet and the potatoes have some space in between, they may get done 5 to 7 minutes sooner.
Make sure to flip the potatoes halfway through so all sides cook evenly. If they’re sticking and tearing give them a few more minutes before flipping. They’ll be soft in the center and fork tender when they’re done.
Garnish them with parsley or green onions, and serve the ranch potatoes while they are hot.
Ingredients
- 1 ½ pounds baby gold potatoes
- 2 tablespoons olive oil
- ½ ounce ranch seasoning mix, half the packet
- 2 garlic cloves, minced
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Instructions
- Preheat oven to 400°F. Wash, dry, and quarter potatoes, and place them in a large bowl.1 ½ pounds baby gold potatoes
- Add the oil, ranch seasoning, and garlic, and toss to combine.2 tablespoons olive oil½ ounce ranch seasoning mix2 garlic cloves
- Pour the potatoes and any residual seasoning mixture into a 9×13-inch baking dish or onto a sheet pan. Bake for 35 to 40 minutes flipping halfway through until crispy and golden brown.
- Serve right away!
Notes
- The serving size is 4 ounces of potatoes. Actual calories will vary.
- Start checking the potatoes sooner if using a baking sheet. They usually don’t take quite as long to cook.
- You can use a large Ziploc bag to mix the seasonings and potatoes. That makes cleanup easier.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- I like to reheat these in the air fryer or toaster oven until warmed through and crisp around the edges.