Ranch Roasted Red Potatoes Recipe | LaaLoosh (2024)

By Wendy Zitzman

Ranch Roasted Red Potatoes Recipe | LaaLoosh (1)

If you are looking for a quick and easy side dish recipe that tastes great and is low in points, then this ranch roasted red potatoes recipe will make you squeal with delight! It only requires a few ingredients, but you’ll be surprised at how amazingly yummy these potatoes turn out.

It’s a great, low-calorie potato recipe for any dieter. I make this dish for my family a LOT and they love it. Plus, these ranch roasted red potatoes go really well with a variety of main courses and are a great option if you need a fast weeknight meal side dish.

Ranch Roasted Red Potatoes Recipe | LaaLoosh (2)


This easy Ranch Roasted Red Potatoes recipe not only tastes amazing, but it’s a great accompaniment to a variety of meals. The pre-made Ranch Seasoning makes preparation a snap and adds fantastic flavor.

3.81 from 41 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 115 kcal


  • 12 oz red potatoes - (washed and quartered)
  • 1 packet Ranch Dressing Dry Mix
  • Non-fat cooking spray
  • 1 tsp salt


  • Preheat oven to 425 degrees.

  • In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.

  • Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.

  • Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes. Serve immediately.


Entire recipe makes 4 servings

Serving size is 1/4 of recipe, approx. 1/2 cup


Calories: 115 kcal (6%)Carbohydrates: 14 g (5%)Protein: 1.6 g (3%)Fat: 5.1 g (8%)Saturated Fat: 1 g (6%)Cholesterol: 0 mgSodium: 654 mg (28%)Potassium: 387 mg (11%)Fiber: 1.5 g (6%)Sugar: 0.9 g (1%)Calcium: 10 mg (1%)Iron: 0.5 mg (3%)

Tried this recipe?Let me know how it was!

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AuthorWendy Zitzman

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.Facebook | Twitter | Instagram | Pinterest

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    1. Beth7 years ago

      Do you think that you could prepare these and the next day you could cook them?

    2. Christine Titus7 years ago

      Simplicity at it’s best. Side dishes should be easy with very little fuss, and this one is just that. It’s one of the main reasons I love roasted potatoes so much. Line a baking sheet with aluminum foil, and there’s easy clean up too!

    3. Sandy B8 years ago

      Even when I bump this up to 1 lb. of potatoes, I still get 2 points plus in the recipe builder 4 servings. Yum!

    4. Sandy B8 years ago

      Even when I bump this up to 1 lb. of potatoes, I still get 2 points plus in the recipe builder. Yum!

    5. D R Hill8 years ago

      There is no such thing as nonfat olive oil cooking spray. Olive oil cooking spray is 100% fat. The reason why the package labeling states that one serving is 0 grams of fat is because they are legally allowed to state that if the calorie count is less than calories per serving, the total calorie count can be listed as zero. The serving size is so small, so short that most of us would have a hard time actually spraying that little. Any amount of olive oil cooking spray will add fat to your dish. Especially when our spray size does not equal that that small short spray that is considered one serving shown on the package. Always oil cooking spray is definitely not in nonfat product. It is 100% fat.

    6. Sam9 years ago

      So I put this in my recipe builder on my Weight Watcher app and this is actually 7points a serving if you use 4 as the serving size. The serving size needs to be 12 to get two points. Please research more before making/posting a recipe.

    7. angie merrick9 years ago

      This recipe sounds luscious. The only problem I have is that living in Australia, it’s tough finding dry salad dressing mixes. Can this be done using a ‘wet’ ranch dressing instead? Hope someone can help me!!!

    8. Danila9 years ago

      I was thinking if I could try this but replacing the olive oil for this virgin coconut oil that I just bought http://www.tiana-coconut.com/products/coconut-oil/. Do you think it will get the coconut taste?

      • Wendy ZitzmanPost Author9 years ago

        I LOVE coconut oil and try to use it wherever I can. But it DOES often leave a coconut taste. In this particular recipe I haven’t tried it, as I was afraid of that very scenario. What I would suggest is using avocado oil instead. It can tolerate high heats, and is a great substitute for coconut oil. But if you do try it with the coconut oil, please post back and let us know how it goes!

      • Heather9 years ago

        I make this all the time with coconut oil and it always taste great. The stuff I use is flavorless. I highly recommend it.

    9. Johnnie P10 years ago

      My family LOVES these potatoes! I make them once a week. I use more potatoes than what recipe calls for. (Enough to serve 6 instead of 4) that way the ranch is not as overwhelming! And that means we have left overs for breakfast the next day! Bonus!!!

    10. Lisa10 years ago

      I just wanted to say this is a great way to make an easy side! I’ve made these quite a few times and I keep forgetting to comment. (Even though no one has commented in quite a while. lol) Like another person said, I also had to cook mine longer, about 40 minutes depending on how big you cut your potatoes. And instead of spraying with cooking spray I just tossed the potatoes with a little olive oil and the ranch seasoning with a pinch of salt and pepper. This will help with them sticking as well as spraying your baking sheet and/or tin foil. It also spreads out the ranch seasoning for the people who thought they were too salty. :) Make sure to also try with spicy ranch seasoning. Soooo good!

    11. Elizabeth Frederick11 years ago

      Ok, just found this recipe on Pinterest(of course!), and was super excited to try it out…used 12oz potatoes, 1 bag of ranch mix, and 1 tsp of salt….so followed the recipe to the T, and it came out so salty we couldn’t eat it!!! :-( Any clue as to what may have gone wrong?

      • Becca10 years ago

        don’t use the salt :)

    12. LB11 years ago

      Made these tonight with taco seasoning… really spicy!! But easy and tasty. I did have ot cook mine longer, 40 minute or so.

    13. Nana_rules212 years ago

      I love the flavor of these potatoes but every time I make them they stick to the pan. I have sprayed the pan more every time but they still stick

      • Denise Hungerford12 years ago

        Use non stick tin foil. Works like a charm.

    14. Janet12 years ago

      We made these and I thought it was way too much seasoning on each piece of potato. I found the recipe on the Hidden Valley website and they say to use 2 pounds of potatoes so next time I will use more than 12 ounces.

    15. Photoqueen1312 years ago

      Man I can’t get enough of these potatoes!! I’ve made them twice in the past week! Thank you.

    16. Mich12 years ago

      I’d like to use up some of the regular baking potatoes I have at home. Do you think it’s ok to substitute?

      • LaaLooshPost Author12 years ago

        Mich, yes regular baking potatoes will be fine in this dish. Enjoy!

    17. moi13 years ago

      how many red potatoes are 12 oz

      • LaaLoosh13 years ago

        It depends on the size of the potatoes.

    18. Lindsey13 years ago

      i bought the spicy ranch kind and they WERE FABBBBBBBUUUULOUS!!! ok probably not how you spell it but it was!

    19. Beth13 years ago

      Such a great way to jazz up potatoes. They came out perfectly seasoned and it was so easy. This will definitely become one of my staple side dishes.

    20. Heidi K13 years ago

      Those ranch potatoes were so good! Very flavorful!

    Food Recipes

    Ranch Roasted Red Potatoes Recipe | LaaLoosh (2024)


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    In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

    Should red potatoes be peeled before baking? ›

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    The potatoes are easy to prep; just a few quick steps: Scrub the potatoes or wash them well with water – There is no need to peel them – the skin is thin and waxy and provides a lot of flavor, so be sure to leave it on!

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    "Placing [peeled and cut] potatoes in water helps prevent oxidation, which turns their exposed flesh brown," says Ronna Welsh, the author of The Nimble Cook and the owner and chef instructor at Purple Kale Kitchenworks in Brooklyn, N.Y. While oxidation won't make the potatoes unsafe to eat, it does change their flavor.

    How long should I soak potatoes? ›

    If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.

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    Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

    Why put flour on roast potatoes? ›

    Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

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    Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

    Should you boil potatoes first before roasting? ›

    You don't NEED to, though if you want nice crispy potatoes with fluffy insides, par-boil cut potatoes for ten mins or so, drain in a colander and then shake well to break up the surface. Put into very hot oil and roast until cooked.

    Why can't i get my roast potatoes crispy? ›

    Here's a few ideas you could try:
    • make sure they're completely dry.
    • use more oil.
    • open the oven door so that the moisture leaves the oven.
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    • use potatoes that have less flour / starch. Use waxy potato types such as anya or russett.
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    Why are restaurant baked potatoes so good? ›

    The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.

    Should I rub potatoes with oil before baking? ›

    Adding oil to potatoes before baking is perfectly fine, just a personal preference. Without oil the Idaho russet skin bakes up crispy, with oil the skin will carry a lot of the flavor of the oil so some people have a preference for using olive oil or peanut oil.

    What are red potatoes best for? ›

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    These waxy potatoes are the darlings of the salad set because they look great, keep their shape, and offer a creamy texture. They're low in starch and high in moisture so they're perfect when boiled or roasted.

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    "In addition to good and bad bacterias, pesticides can linger in the soil and those need to go." According to the Centers for Disease Control and Prevention, at a minimum, potatoes should be rinsed with water before cutting for cooking. Since potatoes are firm, use a clean brush to scrub them.

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    Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

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    Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes. This will help them bake up crispier.

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    Also, if you are going to fry them they will turn out crispier. Soaking them helps to remove the starch. Just make sure you dry them well before frying. The water will spatter and cause burns but also steam the potatoes and not get crunchy and crisp.

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