Recipe Background
Be warned, those who dislike ranch seasoning... this is not the dish for you. On the other hand, if you love ranch seasoning, then Ranch Potatoes are a match made in heaven for you! The potatoes are tender on the inside, crisp on the outside, and seasoned with all the zesty goodness you love. And then the potatoes are served right on top of a creamy homemade ranch dressing, because Ranch Potatoes do not play around with their love of ranch flavor. It's a love that's infectious!
Be warned, those who dislike ranch seasoning... this is not the dish for you. On the other hand, if you love ranch seasoning, then Ranch Potatoes are a match made in heaven for you! The potatoes are tender on the inside, crisp on the outside, and seasoned with all the zesty goodness you love. And then the potatoes are served right on top of a creamy homemade ranch dressing, because Ranch Potatoes do not play around with their love of ranch flavor. It's a love that's infectious!
Ingredients
For the potatoes:
- 6 tablespoons olive oil divided
- 2 1/2 pounds red potatoes cut into 1-inch chunks
- 1 tablespoon kosher salt
- water to taste
- 1 (1-ounce) ranch seasoning packet divided
- 3/4 cup sour cream
- 1/4 cup buttermilk or whole milk
Optional, for serving:
- bacon to taste, cooked and crumbled
- chives to taste, chopped
- dill to taste, chopped
Directions
- Preheat the oven to 450 degrees F.
- Line a baking sheet with foil.
- Pour 4 tablespoons of the oil onto the prepared baking sheet.
- Place the baking sheet with the greased foil into the oven.
- In a large pot, add the potatoes, the salt, and enough of the water to cover them by about 1 inch.
- Bring the water to a boil over medium-high heat and cook the potatoes until they are almost tender, about 8-10 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.
- Remove the lid from the pot.
- Add the remaining oil and 2 tablespoons of the ranch seasoning to the potatoes and fold to combine.
- Carefully transfer the prepared baking sheet from the oven.
- Spoon the seasoned potatoes onto the hot oil on the foil and fold to combine.
- Roast the potatoes until they are crisp, about 30 minutes-35 minutes.
- In a medium bowl, add the sour cream, the buttermilk, and the remaining ranch seasoning and stir until well-combined.
- Cover the ranch dressing and refrigerate it until ready to use.
- Spoon and spread the ranch dressing onto a serving platter.
- Top the ranch dressing with the hot potatoes.
- Serve topped with the bacon, the chives, and the dill.
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