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Crispy Parmesan Ranch Roasted Potatoes
Crispy Ranch Potatoes — 🥔🧅🎉 The BEST ranch roasted potatoes you’ll ever eat! Tender potatoes seasoned with ranch mix and topped with a CRISPY breadcrumb topping! So DELICIOUS you don’t even need a main course!
- Crispy Ranch Roasted Potatoes
- Ingredients in Baked Ranch Potatoes
- How to Make Roasted Ranch Potatoes
- Recipe FAQs
- What to Serve with Baked Ranch Potatoes
- Crispy Ranch Roasted Potatoes Recipe
- More Potato Side Dishes:
Crispy Ranch Roasted Potatoes
I know this could sound like a bit of a stretch, but these are the best roasted potatoes I’ve ever eaten!
These oven roasted ranch potatoes are buttery soft in the middle with slightly chewy exteriors and the crispy-crunchy buttery ranch-flavored breadcrumb topping , along with Parmesan cheese, is a total grand slam.
I literally didn’t need anything else besides these blissful carb-heavy bites of comfort the day I made these. I ate them off the baking sheet and loved every second. No main course needed.
Ingredients in Baked Ranch Potatoes
To make the ranch seasoned roast potatoes, you’ll need:
- Baby red potatoes
- Red onion
- Olive oil
- Dry ranch seasoning mix – I use a dry ranch seasoning packet, but you can use a homemade ranch seasoning mix if preferred
- Unsalted butter
- Panko breadcrumbs
- Parmesan cheese – Feel free to sub cheddar cheese
Note : Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Roasted Ranch Potatoes
This ranch red potatoes recipe is a smidge high maintenance as a roasted potato or vegetable goes because normally I just throw them on a sheet pan and forget about them, but this one does involve a bit of flipping and babysitting but so well worth it!
- Add 3 pounds of quartered baby red potatoes and an extra large red onion to a baking sheet.
- Drizzle with olive oil, and sprinkle 2/3 of a packet of dry ranch salad dressing and seasoning mix .
- Roast for 25 minutes and flip. Roast again for 7 minutes.
- Roast for 7 more minutes with a topping made from melted butter, panko breadcrumbs , and the remainder of the packet of ranch mix sprinkled over the top. (This is where the crispy factor comes in and it’s to-die-for. I could just eat topping. Wish I was kidding!)
- Sprinkle with Parm, parsley, and indulge in your masterpiece.
Roasting Tip
Don’t cut the onion too small. You want to have 1-inch chunks, and you need to keep the onion in its stack (so to speak) as individual slivers of onion are prone to burning.
I used baby red potatoes that I quartered and with a few of the bigger ones, I cut them into sixths. I haven’t experimented with other types of potatoes, but Yukon gold potatoes or those tri-colored baby potato medleys they sell at Trader Joe’s (if you have one in your area) would also be good options. You could also use your favorite roasting potato that you have good luck with and enjoy the flavor of.
Yes, you you must use panko breadcrumbs if you want the crispy factor. Regular breadcrumbs just won’t give you that irresistible crunch. I have other recipes that use panko, so don’t worry about what you’re going to do with the rest of the box.
I recommend using a dry ranch seasoning mix , NOT liquid ranch dressing. The ranch seasoning is added to the potatoes like any other herb or spice, so it keeps the roasting process simple.
No! Leave the skin on the potatoes; it gets nice and crispy once roasted and adds a lovely texture to the dish.
These oven roasted ranch potatoes are best enjoyed immediately because they lose their crispness over time. However, you can store leftovers in an airtight container in the fridge for up to 5 days if needed.
What to Serve with Baked Ranch Potatoes
Baked Barbecue Beef Short Ribs
Black Bean Burgers
Grilled Chimichurri Salmon
BBQ Pulled Pork Sliders
Equipment
- 1 Sheet Pan
- 1 Small Skillet
Ingredients
- ▢ 3 pounds baby red potatoes , quartered
- ▢ 1 large or extra-large red onion , diced into large wedges
- ▢ 4 tablespoons olive oil , plus more as necessary
- ▢ one 1-ounce packet dry ranch salad dressing and seasoning mix , divided
- ▢ freshly ground black pepper , to taste
- ▢ 3 tablespoons unsalted butter , melted
- ▢ ½ cup panko Japanese-style breadcrumbs
- ▢ ¼ cup fresh parmesan cheese , finely grated
- ▢ fresh parsley , optional for garnishing
Instructions
- Preheat oven to 475F (use convection if you have it), line a half-sheet pan with foil if desired for easier cleanup, add the potatoes, evenly drizzle with olive oil, toss with your hands to combine, and flip all potatoes so the cut-side is down.
- Add the onion wedges, evenly spaced throughout the potatoes. Tip – Do not cut these smaller than a 1-inch thick wedge or they will be prone to burning. Try to keep them in a ‘stack’ of onions rather than individual onion pieces which will also be prone to burning. Evenly drizzle each each onion stack with a touch of olive oil.
- Evenly sprinkle 2/3 of the packet of seasoning mix over the potatoes and onions. It looks like a lot but it’s fine.
- Evenly season with pepper.
- Roast for about 25 minutes, or until the potatoes are beginning to turn lightly golden brown on the cut-side-down sides.
- Flip all the potatoes and onions, evenly drizzle with a bit more olive oil if things look at all dry, return to the oven, and roast for about 7 more minutes.
- While the potatoes and onions finish roasting, add the butter to a small skillet and heat over medium-high heat to melt.
- Stir in the panko and the remaining 1/3 packet of ranch mix.
- Remove the sheet pan from the oven, and evenly spoon the panko mixture over the potatoes and onions.
- Return sheet pan and roast for an additional 7 minutes, or until lightly golden browned on top. Keep a very close eye on things at this point so you don’t burn the topping. Start checking very closely after 5 minutes.
- Evenly sprinkle with Parmesan, optional parsley, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Potato Side Dishes:
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Crispy Ranch Roasted Potatoes
Equipment
- 1 Sheet Pan
- 1 Small Skillet
Ingredients
- 3 pounds baby red potatoes quartered
- 1 large or extra-large red onion diced into large wedges
- 4 tablespoons olive oil plus more as necessary
- one 1-ounce packet dry ranch salad dressing and seasoning mix divided
- freshly ground black pepper to taste
- 3 tablespoons unsalted butter melted
- ½ cup panko Japanese-style breadcrumbs
- ¼ cup fresh parmesan cheese finely grated
- fresh parsley optional for garnishing
Instructions
- Preheat oven to 475F (use convection if you have it), line a half-sheet pan with foil if desired for easier cleanup, add the potatoes, evenly drizzle with olive oil, toss with your hands to combine, and flip all potatoes so the cut-side is down.
- Add the onion wedges, evenly spaced throughout the potatoes. Tip - Do not cut these smaller than a 1-inch thick wedge or they will be prone to burning. Try to keep them in a ‘stack’ of onions rather than individual onion pieces which will also be prone to burning. Evenly drizzle each each onion stack with a touch of olive oil.
- Evenly sprinkle 2/3 of the packet of seasoning mix over the potatoes and onions. It looks like a lot but it’s fine.
- Evenly season with pepper.
- Roast for about 25 minutes, or until the potatoes are beginning to turn lightly golden brown on the cut-side-down sides.
- Flip all the potatoes and onions, evenly drizzle with a bit more olive oil if things look at all dry, return to the oven, and roast for about 7 more minutes.
- While the potatoes and onions finish roasting, add the butter to a small skillet and heat over medium-high heat to melt.
- Stir in the panko and the remaining 1/3 packet of ranch mix.
- Remove the sheet pan from the oven, and evenly spoon the panko mixture over the potatoes and onions.
- Return sheet pan and roast for an additional 7 minutes, or until lightly golden browned on top. Keep a very close eye on things at this point so you don’t burn the topping. Start checking very closely after 5 minutes.
- Evenly sprinkle with Parmesan, optional parsley, and serve immediately.
Notes
Nutrition
Crispy Ranch Roasted Potatoes - AverieCooks.com
