Roasted Ranch Potatoes

Potato cubes crusted with homemade ranch dressing and baked until toasty, golden brown. They have crispy outsides, creamy center and pack a ton of incredible ranch flavor.

I don’t keep bottled or packaged dressings around anymore so when a strong craving for ranch potatoes overcomes every fiber of my being I have to DIY it. Conjure it up myself.

It’s a good think I do keep buttermilk powder on hand and more herbs and spices than anyone could use in their entire lifetime.

Dry ranch mix is so simple to make it’s almost criminal not to. You start with buttermilk powder and add dill, parsley, onion powder, garlic powder, mustard powder, salt and pepper. {Chives too but I left them out this time.}

To make these extra crunchy I coat them in cornstarch first followed by olive oil and lastly the ranch dressing mix.

With all those dry ingredients coming into play you want to make sure you are generous with the olive oil because they soak it right up. They need each other to form the coating.

I used every ounce of willpower I possess not to pop every single last one of these irresistible potatoes into my mouth! They’re completely addictive.

Oven Roasted Ranch Potatoes

Rating: 51

Prep Time: 20 minutes

Cook Time: 38 minutes

Total Time: 58 minutes

Yield: 4 servings

Oven Roasted Ranch Potatoes

Potato cubes crusted with homemade ranch dressing and roasted until toasty, golden brown.


3 tablespoons olive oil plus more for greasing pan
2 teaspoons dried dill weed
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon coarse salt
1/8 teaspoon black pepper
6 cups (about 2 pounds) potatoes, peeled and cubed (I used Yukon Gold)
2 tablespoons corn starch


  1. Preheat the oven to 400 degrees F. Generously grease a large, thin baking sheet with olive oil.
  2. In a small bowl stir together the buttermilk powder and all the seasonings including the salt and pepper (not the cornstarch).
  3. Pat the potato cubes dry with a paper towel - they don't have to be completely dry but you want to get any excess water off them.
  4. Add the potato cubes to a large gallon sized ziploc bag. Sprinkle in the cornstarch, zip up the bag leaving air in it and shake it up until the potatoes are evenly coated.
  5. Drizzle in the olive oil and repeat, shaking the bag until the cubes are covered with oil. Don't overdo it or you'll make a slurry.
  6. Add half the seasoning mix to the bag, close up and shake. Add the remaining mix and shake again.
  7. Remove the potatoes to the baking sheet but don't dump out any of the excess seasonings that may have collected on the bottom. Spread out in one even layer close but not touching each other.
  8. Bake 15 - 18 minutes then turn the potatoes over using a thin, metal spatula. Bake an additional 10 - 20 minutes until browned and cooked through in the center.

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