These crispy roasted Ranch Potatoes are unbelievably addicting! Serve these potatoes with any meal of the day, from breakfast up through dinner time. Delicious as a side dish or part of a main course!
Scale
Ingredients
- 2 1/2 pounds potatoes cut into small dice, skin on (can use small red or yellow potatoes or russet potatoes)
- 1/4 cup olive oil (doesn’t have to be extra virgin)
- 1 ounce packet of Ranch seasoning
- 4 tablespoons butter, melted
- Kosher salt and fresh black pepper to taste (optional but recommended)
Instructions
- Preheat the oven to 425 degrees.
- Wash and dry the potatoes, then cut into a 1/2 inch dice and place into a large bowl. Pour in the olive oil and then sprinkle on the ranch seasoning. Toss until well coated.
- Spray a large 9″ x 13″ baking sheet with non-stick cooking spray, or brush with a thin layer of olive oil. Place the potatoes onto the baking sheet spreading into an even layer. If the potatoes don’t have room to be in a single layer on your baking sheet, use two baking sheets.
- Place into the oven for 35-40 minutes, tossing once in between cooking time. While the potatoes are in the oven, melt the butter in a small dish.
- When the potatoes are brown and crispy, remove the sheet pan from the oven. Taste to see if salt and pepper are needed, then drizzle with the melted butter. Serve immediately.
Recipe Notes
Store: To store leftovers, place into an air tight container in the refrigerator for up to 5 days.
Reheating: For the crispiest results, reheat the potatoes in a 400 degree oven until warmed through, about 7-8 minutes. Or place into an air fryer on 375 for 5 minutes.
- Category: Side Dish
- Method: Oven
- Cuisine: American
