Ranch Potatoes

Name: Ranch Potatoes
Prep time: 10 min
Total time: 65 min
Yield: 6 Servings
Ingredients: 6 tablespoons olive oil, divided; 2u00bd pounds Yukon gold potatoes, cut into 1-inch chunks; 1 tablespoon kosher salt; 1 (1-ounce) dry ranch seasoning packet, divided; u00be cup sour cream; u00bc cup buttermilk or whole milk; chives or dill, chopped, for serving

By Leslie Blythe Potatoes Boiling, Roasting

February 2, 2025

Ranch potatoes are crispy, flavorful, and served on a bed of creamy ranch dressing. The potatoes are first boiled and then tossed with oil and ranch seasoning and then roasted in the oven until crispy on the outside and fluffy on the inside. These potatoes are a real crowd pleaser, you might want to make a double batch!

Prep: 10 mins
Cook: 55 mins
Yields: 6 Servings

Ingredients

6 tablespoons olive oil, divided

2½ pounds Yukon gold potatoes, cut into 1-inch chunks

1 tablespoon kosher salt

1 (1-ounce) dry ranch seasoning packet, divided

¾ cup sour cream

¼ cup buttermilk or whole milk

chives or dill, chopped, for serving

Directions

1Preheat the oven to 450°F. Line a baking sheet with foil. Pour 4 tablespoons of oil onto the prepared baking sheet. Place the baking sheet into the oven.  

2In a large pot, add the potatoes, salt, and water to cover by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they are almost tender, 8 to 10 minutes. Drain the potatoes and return them to the pot. Place the lid on top of the pot and shake the pot vigorously for 30 seconds.

3Remove the lid and add the remaining 2 tablespoons of oil and 2 tablespoons of ranch seasoning. Fold to combine.   Remove the prepared baking sheet from the oven. Spoon the seasoned potatoes onto the hot oil, folding to combine. Roast the potatoes until crisp, 30 to 35 minutes.

4 In a medium bowl, stir together the sour cream, buttermilk, and the remaining ranch seasoning until well combined. Cover and refrigerate until ready to use.  

5Spoon and spread the ranch dressing onto a serving platter. Top with the hot potatoes and sprinkle with chives or dill.

Recipe adapted from The Pioneer Woman.

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