Description
Crispy and flavorful Ranch Potatoes, perfect for any meal.
Ingredients
Scale
- 1 ½ pounds baby Yukon gold potatoes, sliced in half
- 2 tablespoons olive oil
- 1 tablespoon melted butter
- 1.1 ounce packet ranch seasoning mix (approximately 2 tablespoons)
- 2 tablespoons fresh parmesan cheese, freshly and finely grated
- 1 tablespoon fresh parsley, finely chopped
- Chopped parsley for garnish (optional)
Instructions
- Preheat your oven to 450 F. Line a rimmed baking sheet with foil or parchment paper and set aside. Spray with cooking spray if you use foil. Make sure your oven rack is in the middle.
- In a large mixing bowl, add the potatoes, olive oil, and melted butter. Toss to coat evenly.
- Sprinkle the ranch seasoning over the top followed by the parmesan cheese and fresh parsley, and toss to combine so the potatoes are coated evenly.
- Spread the potatoes out on the baking sheet, cut side down, in a single layer. Bake for about 22-30 minutes or until the potatoes are fork tender and crispy.
- Remove from the oven and garnish with parsley, if desired.
Notes
- Storage: Let the potatoes cool completely before transferring them to an airtight container. Refrigerate for up to 3–4 days.
- Reheat: For the best texture, reheat in the air fryer at 275°F for about 4 minutes. While the microwave will warm them through, they won’t stay as crispy.
- Dry the potatoes well: Pat the potatoes dry to remove excess moisture before roasting.
- Use foil instead of parchment: Foil conducts heat better, creating a crisp crust.
- Avoid overcrowding the pan: Spread the potatoes in a single layer with space between them.
- Cut potatoes into similar sizes for even cooking.
- Don’t stir during baking to maintain contact with the hot foil.
- Troubleshooting: Soft potatoes may result from excess moisture, overcrowding, or parchment paper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg