Ranch Roasted Potatoes

Ranch roasted potatoes are an easy side dish that goes with everything. They are simple to make and will quickly become a family favorite.

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Course: Side Dish

Cuisine: American

Keyword: ranch oven roasted potatoes, ranch potatoes, ranch roasted potatoes

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: people

Calories: 304kcal

Author: Tammy Overhoff

Equipment

Mixing Bowls
Sheet Pan
Spatuala

Ingredients

3 pounds small yellow potatoes cut into 1/2 inch chunks
1/4 cup olive oil can substitute your favorite oil
3 tablespoons homemade ranch seasoning or 1 store-bought (1-ounce) ranch seasoning packet
salt to taste

Instructions

Preheat the oven to 400 degrees
While the oven is heating up, clean the potatoes. Make sure all the dirt is gone from the skins. Then dry the potatoes thoroughly.
Cut the potatoes into ½ inch chunks and add them to a large mixing bowl with the olive oil. Toss to coat the potatoes entirely in the oil and then add in the seasoning and toss again.
Spread the potatoes evenly onto a baking sheet or in a baking pan and roast for 40 minutes or until the potatoes are brown and crispy.
Season with salt to taste.
Serve hot with your favorite main dish.

Notes

How to Store and Reheat Ranch Roasted Potatoes

You can refrigerate leftover ranch potatoes for 3-5 days. Use a shallow glass container for maximum freshness.

These also store nicely in meal prep bowls alongside a vegetable and protein.

Reheat in the microwave for 1-3 minutes or until hot. For a crispy potato, heat up in a 350-degree oven for 10 - 15 minutes.

How to freeze

You can freeze ranch roasted potatoes for up to 3 months. After the potatoes are cool, place into freezer bags or container and freeze. Again, you can make individual freezer meals by freezing alongside a vegetable and protein.

Nutrition