Crispy Roasted Ranch Potatoes are a simple, hands-off side dish made with just a few ingredients. Potato wedges are tossed with ranch seasoning and parmesan, then baked until golden and crisp for a crowd-pleasing addition to any meal.
With only five ingredients and minimal prep, these crispy parmesan ranch potatoes come together quickly and deliver big flavor. They’re a staple at our house because they’re easy to assemble and bake while the rest of dinner is being prepared.
Cut the potatoes into wedges, combine them in a bag with ranch seasoning and grated parmesan, then spread them on a buttered baking sheet. Roast until the edges are browned and crisp. Serve with ranch dressing or your favorite dipping sauce—kids especially love dipping!
Ranch Roasted Potatoes
This riff on classic Hidden Valley ranch potatoes adds parmesan and roasts the wedges in melted butter for extra crispness and flavor. The ranch seasoning provides a tangy, savory base that pairs perfectly with the nutty saltiness of parmesan.
The method is straightforward: toss cut potatoes with the seasoning mix, parmesan, and a little seasoned salt, then roast on a sheet coated with melted butter. The result is tender potato interiors with a satisfying crisp exterior.
Oven Baked Ranch Potatoes
To make oven-baked ranch potatoes, combine a packet of ranch dressing mix with grated parmesan and a pinch of seasoned salt in a large resealable bag. Add the potato wedges and shake until each piece is well coated.
Arrange the coated potatoes on a baking sheet that’s been brushed with melted butter (or oil if you prefer). Roast at 400ºF until golden and crispy, flipping once for even browning. It’s a very hands-off bake and yields consistently delicious results.
Best Type of Potatoes To Use
Russet potatoes are my go-to for this recipe because they crisp nicely while staying fluffy inside. Red or Yukon gold potatoes also work well; they may require slightly less time in the oven depending on their size.
If using red or gold potatoes, halve or quarter them and keep the skins on. Roast until the potatoes release easily from the baking sheet and are evenly browned.
Let’s Make This Together!
(Step-by-step photos and simplified instructions are shown below. For exact ingredient amounts and the complete recipe, see the recipe card.)
- Preheat the oven to 400ºF. Place 2 tablespoons of butter on each of two baking sheets and put them in the oven just until the butter melts. Remove and spread the butter to evenly coat the pans.
- Divide the ranch dressing mix, grated parmesan, and seasoned salt between two gallon-sized resealable bags. Shake each bag to combine the dry ingredients.
- Cut potatoes into 8 even wedges. Add the wedges to the bags and toss until well coated with the seasoning mixture.
- Arrange the seasoned wedges on the buttered baking sheets with one flat side down so they have good contact with the pan.
- Bake for about 30 minutes, then flip the wedges and bake another 15–20 minutes, or until golden brown and crisp. Serve warm with ranch dressing for dipping, if desired.
Bonus Tips
- Swap melted butter for 4 tablespoons of olive oil or vegetable oil for a different flavor profile.
- To reduce calories, use nonstick cooking spray on the baking sheets and spray the tops of the potatoes before baking and after flipping.
- For garlic ranch potatoes, add 4 cloves of minced garlic to the melted butter and spread on the pans before adding the seasoned wedges.
- Use pre-grated parmesan or finely grate fresh parmesan for the best texture and flavor.
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card — feedback helps others find this recipe and I always respond. -Melissa
Roasted Ranch Potato Wedges
Melissa ErdelacPin
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Ingredients
- 1 ounce (1) package Hidden Valley ranch salad dressing mix, divided
- ½ cup (50 g) grated parmesan cheese, divided
- ¼ teaspoon seasoned salt, divided
- 4 large russet potatoes, each sliced into 8 wedges
- ¼ cup (56.75 g) butter, divided
Instructions
- Preheat oven to 400ºF. Place 2 tablespoons of butter on each of two baking sheets and heat until the butter melts, about 3 minutes. Spread the melted butter to coat the bottoms of the pans and set aside.
- Divide the ranch mix, parmesan, and seasoned salt between two gallon-sized resealable bags and shake to combine.
- Cut the potatoes into 8 wedges each. Add wedges to the bags and toss until evenly coated. Arrange the wedges on the buttered baking sheets with one flat side down.
- Bake for 30 minutes, flip the wedges, then bake 15–20 minutes more until golden and crispy. Serve with ranch for dipping, if desired.
Please leave a star rating and review below — feedback helps others and is always appreciated!