Ranch Roasted Potatoes
Ranch roasted potatoes are baby potatoes crisped in olive oil, then tossed with melted butter and ranch seasoning for a savory, crowd-pleasing side dish that pairs with any main course.
Ranch roasted potatoes are baby potatoes crisped in olive oil, then tossed with melted butter and ranch seasoning for a savory, crowd-pleasing side dish that pairs with any main course.
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In a large mixing bowl, add the baby potatoes.
Drizzle with olive oil and season with salt. Toss to coat evenly.
Transfer the seasoned potatoes to an air fryer basket in a single layer.
Air fry at 400°F for 15-20 minutes, or until the potatoes are softened and cooked through.
Return the cooked potatoes to the mixing bowl.
Pour melted butter over the hot potatoes, then sprinkle with ranch seasoning.
Toss everything together until the potatoes are well-coated. Serve immediately.
Store cooled potatoes in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10–12 minutes until warm.
Pierce the largest potato with a fork or knife — it should slide through with no resistance. The exterior should be golden and slightly crispy, usually 20–25 minutes at 425°F.
Yes. Roast and season up to 2 days ahead, refrigerate in an airtight container, then reheat in a 350°F oven for 10–12 minutes until warmed through.
Mix dried dill, parsley, garlic powder, onion powder, and a pinch of salt. Use roughly 1 tbsp total, adjusting to taste.
No — baby potatoes have thin, tender skins that are edible and add nutrition. Leave them unpeeled for best texture and flavor.
Yes. Keep the ratio of 1 tbsp olive oil and 2 tbsp butter per 1.5 lbs potatoes. Scale up or down as needed, adjusting roasting time if batch size changes significantly.
