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A simple trick gives these Crispy Ranch Potatoes their major crunch factor! Coated in a homemade ranch seasoning blend and served with a healthy ranch dip, they’re a side dish or game-day snack you won’t want to miss. Vegan and Gluten-Free.
With one simple trick, these Roasted Ranch Potatoes come out of the oven looking golden and crispy every time! Seasoned with my homemade ranch seasoning (no packet mixes here!) and served with vegan ranch dressing for dipping, you’re in for a seriously addictive side dish or snack.
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Perfectly Crispy Baked Potatoes
I love me some soft and silky smooth potatoes in a shepherd’s pie, potato salad, and potato soup, but these Crispy Ranch Potatoes? They’re all about the next-level crunch.
The secret to their maximum crispiness is to boil the potatoes with baking soda before roasting them in the oven. To sum it up, (*puts lab coat on*) baking soda raises the pH level of the water to create an alkaline environment, which helps break down the pectin in the potatoes. As a result, the potatoes’ surface becomes more jagged and rough, which is the key to the crisp!
Their tasty flavor, on the other hand, isn’t so technical. I doused ‘em in a homemade ranch seasoning mix to deliver that signature zesty, herby, and savory flavor ranch lovers can’t resist. And with a side of creamy vegan ranch for dunking, there’s no stopping you from finishing the whole batch yourself.
What You Need for Crispy Ranch Potatoes
This epic potato side dish requires a simple blend of spices and pantry staples:
- Russet Potatoes: these get the crispiest thanks to their starchy consistency. You can use gold or red potatoes as a substitute, but they won’t crisp up as well.
- Baking Soda: our little secret to achieving perfectly crispy baked potatoes.
- Oil: tossing the boiled potatoes in a neutral-tasting high-heat oil, like avocado oil or vegetable oil, encourages them to brown and crisp up while they’re roasting in the oven. Try not to skip it!
- Ranch Seasonings: a mix of nutritional yeast, garlic powder, onion powder, dried dill, paprika, and black pepper gives the potatoes a savory, slightly tangy, and herbaceous flavor profile.
How to Make Baked Ranch Potatoes
- Boil a large pot of water over high heat. Add the salt, baking soda, and potatoes, and stir well. Lower the heat and simmer for 10 minutes.
- Drain the potatoes once they’re soft and tender, then give them a good shake to rough up the edges.
- Whisk the oil and ranch seasonings together in a large bowl. Add the potatoes and toss until evenly coated.
- Spread the potatoes on a lined baking sheet in a single layer and roast until they’re crispy and golden.
- Serve the potatoes right away with fresh dill and chives on top and vegan ranch dip on the side.
Caitlin’s Cooking Tips
- Boil to perfection: You want to boil the potatoes until they’re tender enough for a knife to easily slide through. If they’re overboiled and mushy, you won’t achieve that perfect crispy on the outside, fluffy on the inside texture.
- Spread evenly and flip frequently: Give the potatoes plenty of space on the baking sheet, as overcrowding will cause them to steam instead of roast. Also, while they’re baking, remember to turn the potatoes every 15 to 20 minutes so they crisp up evenly on all sides.
Serving Suggestions
Ranch potatoes are irresistible, no matter how you serve them. Enjoy them as a side dish alongside hearty mains like this Smoky Marinated Tofu, this Roasted Zucchini Sandwich, and these Mushroom Veggie Burgers. Or, if you’re craving something lighter, try them with this Dilly White Bean Cucumber Salad or this Creamy Dill Pickle Pasta Salad.
Crispy, crunchy roasted potatoes are also a hit at parties. Serve them on a platter next to more party snacks or game day appetizers, like these Buffalo Tofu Bites or this Vegan Taco Casserole. And don’t forget the dipping sauce! A side of my Healthy Ranch Dip (find the instructions in the recipe card below) or this Nut-Free Vegan Ranch Dressing is a must for dunking.
If you’re looking for more crispy potato recipes, you’ll also love these Crispy Romesco Smashed Potatoes and these Dijon Garlic Roasted Potatoes!
How to Store Leftover Roasted Potatoes
The leftover roasted potatoes will keep in an airtight container in the fridge for up to 5 days. Just keep in mind that they will soften slightly as they’re chilling in the fridge.
Reheat leftovers in a 400ºF oven or air fryer until they’re hot and crispy again.
Recipe FAQs
Yes. Boiling the potatoes in salted water with baking soda before roasting breaks down the outer layer, which is key to achieving that perfect crispy texture.
First, make sure you’re using a starchy potato, like russets, and that they’re well-drained after boiling. Also, make sure they aren’t overcrowded or touching on the baking sheet. Lastly, don’t skimp on the oil, as it’s essential for a crispy finish.
Yes, you can air fry these potatoes for an equally crispy result. After boiling and seasoning the potatoes, arrange them in a single layer in the air fryer basket and cook at 400°F for 15 to 20 minutes, shaking the basket halfway through.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Crispy Ranch Potatoes
Ingredients
- 4 lbs russet potatoes, peeled and cut into 2-3” chunks
- 2 tablespoons kosher salt
- 1/2 teaspoon baking soda
- 5 tablespoons neutral oil for roasting
- 1 tablespoon nutritional yeast
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried dill optional, for a stronger dill flavor
- 1/2 teaspoon paprika
- Black pepper to taste
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
Instructions
- Prep: Preheat the oven to 450F and set a large lined or greased baking sheet off to the side.
- Boil: Bring 8 cups (1.8L) of water to a boil in a large pot over high heat. Add 2 tablespoons of kosher salt along with the baking soda and potatoes; stir well. Return to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 10 minutes. The potatoes are done when a knife slides easily through them.
- Add Texture: Drain the potatoes well in a large sieve, then vigorously shake the potatoes in the sieve to rough up their edges (this texture is what will get crispy in the oven!).
- Season: Add the oil, nutritional yeast, garlic powder, onion powder, paprika, dried dill, and pepper to a large bowl. Whisk well to combine, until the spices are evenly distributed. Add the potatoes to the bowl and toss until coated.
- Roast: Transfer the potatoes to the baking sheet and spread them out so they are distributed evenly and their edges do not touch. Roast for 50 to 60 minutes, flipping the potatoes every 15 to 20 minutes to ensure even roasting on all sides. (Note: if desired, prepare the ranch dip in the recipe notes while the potatoes are roasting!)
- Serve & Store: Remove the potatoes from the oven and sprinkle with fresh dill and chives. Serve immediately; leftovers can be stored in the refrigerator for up to 5 days. The potatoes will soften after refrigeration and are best reheated in the oven or the air fryer if you want them to be crispy again.
Recipe Notes
- Potatoes: This recipe works best with russet potatoes because of their starchy (not waxy) consistency. You can make this recipe with gold or red potatoes, but they will not break down as much and not get as crispy on the edges.
- Healthy Ranch Dip (Optional): Combine 4 ounces unsweetened coconut yogurt (I like cocojune) with 2 teaspoons fresh chopped dill, 2 teaspoons fresh chopped chives, 1 ½ teaspoons nutritional yeast, 1 teaspoon apple cider vinegar, and 1/2 teaspoon each garlic powder, onion powder, and kosher salt, plus a pinch of paprika. Mix well and let sit for ~10 minutes for all flavors to combine before serving.
Loving potatoes and this recipe is delicious!!!
Thanks Giulia! I agree, I haven’t had a potato I didn’t like yet!
It taste great but be warned. This is not a recipe for beginners. I over cooked my potatoes. And even though I used my scale I cooked way too many potatoes. If I were to make this again I would use 2lbs of potatoes and less oil.
I’m sure if you are good at cooking this will work for you.
Thank you for the feedback! This recipe uses a larger amount of oil to make sure that the potatoes crisp evenly in the oven. If you wish to make a smaller portion and give the potatoes more space on the baking sheet you can definitely use only 2 lbs of potatoes and cut the remaining ingredients in half as well.
YUM!! I roast potatoes nearly every week and I’ve never been able to get this kind of texture on them- super crispy on the outside and pillowy soft inside. They remind me of fried potato wedges I grew up on, but with more flavor. The whole family loved these, especially my kids. I’m excited to play around with the seasonings and dips to go with different meals.
So happy to hear that, Robin! You can definitely modify the seasonings as you wish!