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 ranch goodness.
24oznew potatoes8oz each of red new potatoes, purple potatoes, and baby yukon golds
1tbspranch seasoningsee notes
1tspkosher saltoptional, for homemade mix only
4tbspranch dressingfor drizzling
2tbspchopped 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.