Ranch potatoes originated from the famous Hidden Valley Ranch brand, and it includes their seasoning powder to add zesty flavor to oven-roasted potatoes. This easy recipe takes only three ingredients, but I added another step that gives you an ultra-crispy texture worth the extra effort. Learn how to get the crispiest ranch potatoes below.
Types of potatoes to use
There are a ton of potato varieties out there, and here’s a breakdown to figure out what kind of potatoes to use for this recipe:
- Gold potatoes: These are my favorite type of potatoes, and I’ve used them for previous recipes like smashed potatoes. These potatoes are known for their creamy centers and thin peels. At the grocery store, you can find them labeled like gold or yellow, but you can use any gold (or yellow) potato for this recipe. You can also use Yukon gold potatoes, a cross between yellow and white potatoes.
- Russet potatoes: Russet potatoes are often used for french fries, baked potatoes, and mashed potatoes; they are also a good choice for ranch potatoes because their thicker peels help crisp up in the oven. However, it will be difficult to find mini Russet potatoes, so you may need to cut them smaller.
- Red potatoes: These are best for potato salads because they are waxy and keep their shape particularly well. I wouldn’t use these for these ranch potatoes because I find them less flavorful than gold or russet potatoes.
What is Hidden Valley Ranch seasoning?
We only use Hidden Valley Ranch powder seasoning for this recipe for flavor. I used a premade packet from the grocery store, which includes a mix of buttermilk, salt, garlic, onion, spices, and other flavors. There are also a series of preservatives, so you can find pre-made blends without these ingredients or make your own. However, it may taste different.
How much seasoning is in one Hidden Valley ranch packet?
Each Hidden Valley Ranch packet comes with about nine teaspoons. If you are buying the larger 8 oz shaker bottle, this contains 71 teaspoons of Hidden Valley Ranch seasoning powder. For this recipe, we use eight teaspoons for two pounds of potatoes.
How to make these potatoes extra crispy
The key to making these potatoes extra crispy is parboiling and roughing them up before roasting them. I got this method of roasting potatoes from the British Sunday roast dinners, and I will never go back. These potatoes are even better than french fries because they have a thicker and crispier texture.
After peeling, washing, and cutting the potatoes into 2-inch thick pieces, parboil the potatoes in seasoned water until they are slightly soft, and you can pierce them with a knife with a bit of pressure. Drain the water and cover the pot with a lid. Shake the potatoes vigorously until you see the edges of the potatoes start to look rough. This is the key that gives the potatoes a ton of extra surface area to crisp up. Don’t shake too hard because it’ll make them mushy, though.
Season the potatoes with the ranch seasoning and oil. Add the remaining oil to a pan and preheat it in the oven to 450 °F. Carefully add the potatoes and roast for about 40 minutes or until the potatoes are browned and crispy at the edges. Flip them around every 15 minutes.
Can I substitute Hidden Valley Ranch dip mix for the dressing mix?
I would not use Hidden Valley Ranch dip mix for this recipe because it has a different ingredient list than the regular ranch seasoning packet, which includes buttermilk and more salt. Substituting this dip will change the flavor of the potatoes and might make them saltier than expected.
Can I use ranch dressing instead of ranch seasoning?
I would not use liquid ranch dressing for this recipe because it will affect the texture of the potatoes in the oven. We want a really crisp crust, and adding ranch dressing can make the potatoes too soft, or, worse, burn the potatoes in the high heat.
What to serve with Ranch potatoes
Ranch potatoes are an ultra-crunchy side dish and go with so many different dishes for lunch or dinner. Here are some of my favorite foods to pair with ranch potatoes:
- sauteed green beans with garlic and butter
- juicy baked chicken thighs
- smoked turkey breast
- crispy roasted brussels sprouts
- grilled corn on the cob
- broiled salmon filets
Ranch Roasted Potatoes Recipe
Ingredients
- 2 lb Yukon gold potatoes peeled and cut into 2-inch cubes
- 8 c water
- 2 tbsp kosher salt
- 6 tbsp neutral oil
- 8 tsp Hidden Valley Ranch powder seasoning
Equipment Used
- large pot and lid
- peeler
- colander
- knife and cutting board
- sheet pan
- mixing bowl
- measuring cups and spoons
Instructions
- Wash and peel and cut into 2-inch cubes.
- Add water into a large pot and add the salt. Bring to a low boil.
- Add all the potatoes and parboil for 10-20 minutes or until you can put a fork through, but it still has resistance and isn't too soft.
- Drain and toss roughly in the colander or strainer to rough up the edges, but without breaking the potatoes. Let dry for 3 minutes.
- Preheat oven to 450 °F.
- Mix 4 tbsp oil and seasoning. Whisk together. Add the potatoes and mix thoroughly.
- Add 2 tbsp oil to the pan and preheat for 5 minutes.
- Add the potatoes in a metal pan.
- Roast for 40 minutes or until the potatoes are browned and crisp. Move them around every 10 minutes.
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