75 Reviews of Ranch Roasted Potatoes

From: Julie421511

On Jun 13, 2007

Warning, make sure to use parchment paper or spray the baking pan first. Ok, w/ that said, these little guys are really tasty and easy to make. They really crisp up and have are really tasty. I had these w/ some leftover grilled chicken breasts and definitely plan on making them again. Thanks for posting.

From: Marg (CaymanDesigns)

On Mar 29, 2007

Boy are these good!! I served them with Baked Parmesan Fish, Steamed Asparagus With Lemon and Sweet, Creamy Coleslaw and it was a FANTASTIC meal! I cut my potatoes a little smaller than called for because I needed to bake them at the same time as the fish and it needed a lower temperature. They turned out delicious. I used olive oil in stead of vegetable oil. Next time I'll put only half of it in the bag and see how it coats the potatoes because there was more than necessary, I felt. Thanks for sharing this simple but tasty recipe Lorac!

From: MPetty679

On Sep 18, 2006

This tasted amazing. It's VERY important to mix the potatoes with the oil and seasoning in a ziptop baggie first. I did it in the pan and the bits of seasoning and oil that stuck to the bottom of the dish instead of the potatoes ended up burning really badly. Also important to cut the potato pieces the same size for even cooking. I had some larger pieces that weren't cooked enough. Always a learning experience. But the flavor was GREAT!!

From: TheDancingCook

On Aug 19, 2005

A great tasting easy way to prepare potatoes. I make similar potatoes using dry french onion soup/dip mix and this was a nice change. I made these in a roasting pan and roasted them, uncovered, for about 40 minutes. I did sprinkle on a little bit of dried parsely and paprika. I had some trouble with the potatoes sticking to the bottom of the pan; I think I will grease my pan next time around. You can also grill these: place in an aluminum pan, cover with foil and grill for 1 hour, turning occasionally. I served these aside of London Broil and a tossed salad.

From: Jogee

On Nov 22, 2004

So easy and great. Served it at a BBQ arty I had for 15 people and everyone raved. I made it with Fiesta Ranch so it gave it a kick.

From: HeatherFeather

On Jun 5, 2003

Fast, quick, and easy - and very tasty. I can't tell you how many times I have eaten these at potlucks and wished I had the recipe - and now I do. I can't believe how simple these were! The salad dressing mix really makes these so flavorful. They came out nice and tender and were enjoyed by all. Thanks for sharing.

From: SJones

On Oct 4, 2005

This was a real winner in my house. I would suggest lining the pan with foil in order to avoid a mess to clean up. It couldn't be simpler. Thanks for posting.

From: ChipotleChick

On Feb 27, 2007

These were good! I had to use stir fry oil, as I found I was out of vegetable oil. I also used russet potatoes (cut into sixths) instead of red (personal preference). I put them on parchment paper and they didn't stick at all. I lowered the oven temp to 425 and cooked them for an hour so they would brown more. I will definitely make these again...thanks!

From: UnknownChef86

On Jul 15, 2008

These were really tasty...I found myself going back and snitching "just one more"...about ten or more times! LOL I think next time I'll add some more garlic, but that's just because I LOVE garlic and the ranch wasn't quite garlicky enough for me. But that's just my own personal preference. However, I'll definitely be making these again. I strongly agree with making sure you non-stick spray the pan really, really well...I gave the foil enough of a spray to lightly coat the pan and had a bit of a tough time getting it off the foil. S'okay, though...just experience for the next time I make it! LOL Thanks for a lovely recipe, and I'm praying you're up and feeling 100% ASAP, hon'. Made for the Cook-a-thon for Lorac, July 08.

From: Chef #506733

On Feb 27, 2009

I've tried several variations on this recipe, including salt, pepper, and any blend of seasoning I like, such as italian seasoning, garlic rosemary, etc. Just don't over salt, and it's great.