Marry This Ranch Potatoes recipe is a crispy and savory recipe, which features tender chunks of roasted potato served with a cool, creamy homemade ranch dressing. It’s the ultimate comfort food side dish, ready in about an hour.
Jump to RecipeRanch Potatoes Ingredients
A simple, crowd-pleasing combination for the perfect savory side.
- 2 1/2 lb. red potatoes, cut into 1-inch chunks
- 6 Tbsp. olive oil, divided
- 1 Tbsp. kosher salt
- 1 (1-oz.) dry ranch seasoning packet, divided
- 3/4 cup sour cream
- 1/4 cup buttermilk or whole milk
- Chopped fresh chives or dill, for serving
How To Make Ranch Potatoes
A step-by-step guide to achieving ultra-crispy potatoes and a creamy ranch dip.
- Prep the Oven and Pan: Preheat your oven to a very hot 450°F. Line a large baking sheet with foil. Pour 4 tablespoons of the olive oil onto the prepared baking sheet and place the sheet in the preheating oven to get the oil screaming hot.
- Par-Boil the Potatoes: Place the potato chunks in a large pot with the kosher salt and enough cold water to cover by an inch. Bring to a boil and cook for 8 to 10 minutes, until the potatoes are almost tender but still hold their shape.
- Scuff and Season: Drain the potatoes well and return them to the empty pot. Place the lid on top and shake the pot vigorously for about 30 seconds. This scuffs up the outside of the potatoes, which is the secret to a super crispy finish. Add the remaining 2 tablespoons of oil and 2 tablespoons of the dry ranch seasoning to the pot and fold gently to combine.
- Roast the Potatoes: Carefully remove the hot baking sheet from the oven. Spoon the seasoned potatoes onto the hot oil and fold to coat them. Roast for 30 to 35 minutes, until the potatoes are deep golden brown and very crisp.
- Make the Ranch Dressing: While the potatoes roast, in a medium bowl, stir together the sour cream, buttermilk, and the remaining ranch seasoning until well combined. Cover and refrigerate until you are ready to serve.
- Serve: To serve, spoon and spread the creamy ranch dressing onto a serving platter. Top with the hot, crispy potatoes and garnish with fresh chives or dill.
Recipe Tips
For the crispiest, most flavorful roasted potatoes.
- How to get the potatoes extra crispy? There are two key secrets in this recipe. First, shaking the par-boiled potatoes in the pot “scuffs up” their surfaces, creating a starchy, shaggy exterior that roasts up incredibly crispy. Second, putting the potatoes onto a preheated, oiled baking sheet gives them an initial hard sear, which helps create that perfect golden crust.
- What are the best potatoes to use? Waxy potatoes like red potatoes or Yukon Golds are perfect for this recipe. They hold their shape well during boiling and have a creamy interior that contrasts beautifully with the crispy outside.
- Can I make the ranch dressing ahead of time? Yes, absolutely. The ranch dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavor will actually get even better as it sits.
- Can I customize this recipe? Of course! For an easy and delicious variation, cook some bacon and use the rendered bacon drippings in place of the olive oil for roasting. Sprinkle the finished dish with the crumbled bacon for bacon ranch potatoes.
What To Serve With Ranch Potatoes
The perfect main courses to pair with this crowd-pleasing side.
These crispy, savory potatoes are a fantastic side dish for almost any casual meal:
- Juicy hamburgers or fried chicken sandwiches
- Grilled steak or pork chops
- BBQ ribs or pulled pork
- As a game day appetizer on their own for dipping
How To Store Ranch Potatoes
Keeping your potatoes and dressing fresh.
- Refrigerate: It’s best to store the roasted potatoes and the ranch dressing in separate airtight containers in the refrigerator. The potatoes will keep for up to 4 days, and the dressing for up to a week.
- Reheat: For the best results, reheat the potatoes in a hot oven (425°F) or an air fryer for 5-10 minutes to restore their crispiness.
Ranch Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 350 kcal
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, it’s not necessary with thin-skinned red potatoes. The skin gets wonderfully crispy during roasting and adds a lovely color and texture to the dish. Just be sure to scrub them well before cooking.
Yes, an air fryer is a great way to make these potatoes. After par-boiling and seasoning the potatoes, cook them in the air fryer at 400°F for about 15-20 minutes, shaking the basket a few times, until they are golden and crisp.
You can use all whole milk in the dressing, or you can make a quick buttermilk substitute by stirring a teaspoon of lemon juice or white vinegar into the 1/4 cup of regular milk and letting it sit for 5 minutes.
Try More Recipes:
Ranch Potatoes Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings15
minutes45
minutes350
kcalThe ultimate crispy roasted potatoes, par-boiled then “scuffed” for maximum texture, seasoned with ranch, and served on a platter with a cool, creamy homemade ranch dressing.
Ingredients
2 1/2 lb. red potatoes, cut into 1-in. chunks
6 Tbsp. olive oil, divided
1 (1-oz.) dry ranch seasoning packet, divided
3/4 cup sour cream
1/4 cup buttermilk or whole milk
1 Tbsp. kosher salt
Fresh chives or dill, for serving
Directions
- Preheat oven to 450°F. Pour 4 tbsp of olive oil on a foil-lined baking sheet and place it in the preheating oven.
- Boil the potato chunks in salted water for 8-10 minutes until almost tender.
- Drain the potatoes, return them to the hot pot, cover, and shake vigorously for 30 seconds to scuff up the outsides.
- Toss the scuffed potatoes with the remaining 2 tbsp oil and 2 tbsp of the dry ranch seasoning.
- Carefully remove the hot pan from the oven. Spoon the potatoes onto the hot oil and roast for 30-35 minutes until very crisp.
- Meanwhile, make the dressing by stirring together the sour cream, buttermilk, and remaining ranch seasoning.
- To serve, spread the ranch dressing on a platter and top with the hot, crispy potatoes. Garnish with fresh chives.
Notes
- Preheating the oil in the pan is a key step for an extra-crispy, non-stick finish.
- Shaking the par-boiled potatoes to “scuff” them is the secret to a crunchy, craggy exterior.
- The ranch dressing can be made up to 3 days in advance and stored in the refrigerator.
- These are best served immediately while hot and crispy.
