Red, White, and Blue Ranch Potatoes will bring a patriotic (and nutritional) punch to your 4th of July table, no matter how you celebrate! Double seasoned with both herbs and ranch dressing, these tiny ‘taters are both addictive and insanely simple.
Few things are more all-American than ranch dressing, so it isn’t much of a head-scratcher to find ranch potatoes on the buffet table at nearly every Fourth of July gathering.
Independence Day gatherings are going to look a little different this year, but that doesn’t mean you can’t tuck into a serving of these patriotic potatoes alongside a juicy burger. In fact, I actively encourage you to do so, because you sure as heck don’t need a holiday to make ’em.
How to Make Ranch Potatoes
Oven roasted ranch potatoes are a classic. Skip the seasoning packet and make your own blend – it’s worth the (minimal) effort and keeps this simple side dish sugar and preservative free. It’s not necessary to use tri-color potatoes, but it does lend a patriotic (and nutritional!) punch. Be sure to drizzle generously with ranch dressing and chopped chives for extra oomph!
I love to make my own homemade seasoning blends. They’re cheaper allow and complete control over the ingredients. This ranch seasoning blend from Gimme Some Oven has been my go-to for years. I follow the recipe precisely, but omit the buttermilk powder to keep it Whole30 and vegan.
- Slice the potatoes in half then place into a large mixing bowl.
- Drizzle with olive oil, homemade ranch seasoning, and kosher salt.
- Mix until the potatoes are evenly coated with oil and seasoning.
- Arrange the potatoes in a single layer on a parchment lined baking sheet.
- Transfer to a rack positioned in the lower third of a 400°F heated oven and roast 35-40 minutes. Flip the potatoes once halfway through to help them roast evenly.
Yes, yes, yes. Can you taste these little flavorbombs through your screen? But wait – there’s more.
For the full ranch flavor experience, drizzle them with ranch dressing and chopped chives. You will not stop popping these potatoes into your mouth!
Can I Use Pre-made Ranch Seasoning?
Yes. I like the buttermilk ranch seasoning mix from Penzeys Spices, which is made from whole ingredients and contains no preservatives. There are a few options at my local grocery store, but I try to avoid seasoning packets with tons of salt and additives. Making the seasoning from scratch also means I can eat these year-round if I’m on a Whole30 or just generally trying to eat as squeaky clean as possible.
Are Ranch Potatoes Healthy?
Healthy is always subjective, but I can tell you that these tasty ‘taters are made with real, whole foods and no sugar. I’d definitely categorize them as a “clean” side dish based on the ingredients alone. Drizzle with our Whole30 Ranch dressing to keep them paleo, dairy free, and Whole30 approved, or with Vegan Ranch dressing if you avoid all animal products.
Tips for Making This Recipe Perfectly
- Use tri-colored potatoes for a red, white, and blue effect – baby red new potatoes, baby gold potatoes, and purple potatoes. These were all available at my local chain grocery store.
- When making homemade ranch seasoning, make sure your herbs and spices are fresh for best flavor.
- These are delicious straight out of the oven and room temperature, so they’re great for parties and gatherings.
More Healthy Potato Recipes
- Classic Italian Potato Salad
- Crispy Oven Baked Basil Fries
- No Mayo Potato Salad
- Crispy Spicy Potato Tacos
- Smashed Potatoes with Parsley Pesto
Did you make these Red, White, and Blue Ranch Potatoes? I’d love to know how they turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Red, White, and Blue Ranch PotatoesPrint Recipe Rate this Recipe Pin Recipe
- 24 oz new potatoes, 8oz each of red new potatoes, purple potatoes, and baby yukon golds
- 2 tbsp olive oil
- 1 tbsp ranch seasoning, see notes
- 1 tsp kosher salt, optional, for homemade mix only
- 4 tbsp ranch dressing, for drizzling
- 2 tbsp chopped fresh chives
- Position a rack in the lower third of the oven and heat to 400°F. Line a baking sheet with parchment paper.
- Halve the potatoes and transfer to a large bowl. Add the olive oil, ranch seasoning, and salt (if using). Spread the potatoes onto the prepared baking sheet in a single layer. Roast 35-40 minutes, flipping once halfway through. The potatoes are ready when the outsides are golden brown and crispy and you can easily smash one with the tines of a fork.
- Transfer potatoes to a serving bowl, drizzle with ranch dressing, then garnish with chopped chives. Alternatively, serve the dressing on the side as a dipping sauce.
- I like this ranch seasoning blend from Gimme Some Oven. For Whole30 and vegan, omit the buttermilk powder.
- Use Whole30 or Vegan ranch dressing as needed.
- Store in a covered container in the fridge for up to 5 days. Reheat in the microwave in 30-second intervals, stirring in between to ensure even heating, or in a skillet over medium heat with a splash of olive oil.
[…] Ranch Potatoes […]
[…] Ranch Potatoes […]
[…] Ranch Potatoes […]
[…] Red, White, and Blue Ranch Potatoes […]