You simply can’t beat crispy, garlicky potatoes that are roasted to absolute perfection. Ta die for!
Crispy Garlic Ranch Roasted Potatoes make for a simple and scrumptious, crowd-pleasing side-dish.
Why has it taken me so long to share one of my go-to side-dish recipes? Honestly, no idea! I think I get caught up in trying to come up with something creative, fun and new when really, you’re probably most interested in the recipes I make all of the time. As I mentioned in my Tuna Cakes blog post, Jess and I are really putting an emphasis on featuring our tried and true recipes. Recipes that we make often and ones we know you’ll love!
My Crispy Garlic Ranch Roasted Potatoes might just be my husband’s most favorite side-dish. It’s not uncommon that it shows up on our dinner menu weekly (we’re kind of creatures of habit). The potatoes are tossed in a homemade garlic ranch seasoning made of dill, parsley, onion powder & garlic powder and roasted to crispy perfection. Leftovers can easily be reheated on a griddle or pan OR served in an egg scramble, hash or egg bake.
If you’re new to our blog…Welcome! 🙂
We’re so glad you’re here and just so you know, we like to keep it simple around here with easy recipes and short ingredient lists. It’s our goal to help you spend less time in the kitchen so that you can spend more time doing the things you love. Now back to the potatoes…
Crispy Garlic Ranch Roasted Potatoes Recipe Video
Seriously, how good do these Crispy Garlic Ranch Roasted Potatoes look? You gotta try them!
They really do make for the perfect side-dish that you can enjoy all year round because…potatoes are always in season! For a nicely balanced and tasty meal, serve em’ up with grilled or baked chicken, steak, salmon, pork, etc. and an in-season veggie of your choice. Easy and delicious!
The side of ranch is totally optional but sure is tasty. As mentioned above, I recommend our Homemade Paleo Ranch or Primal Kitchens Ranch dressing.
@Whole30 friendly Crispy Garlic Ranch Roasted Potatoes...yes please! Click To Tweet
It’s time to get cookin’!
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Crispy Garlic Ranch Roasted Potatoes
Crispy Garlic Ranch Roasted Potatoes make for a simple and scrumptious, crowd-pleasing side-dish. A Whole30-friendly recipe that’s made with a few simple ingredients. Have leftovers? Serve em’ up for breakfast the next day or add them to an egg bake.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6-8 servings 1x
- Category: Whole30 | Side-dish
Ingredients
- 1 3/4–2 lbs. small baby red potatoes, halved
- 3 Tbsp. ghee, melted (or butter)
- 2 tsp. dried dill
- 1 tsp. dried parsley or chives
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
Instructions
- Preheat oven to 400°F.
- In a small bowl mix together the ghee, dill, parsley or chives, garlic powder, onion powder, salt and pepper.
- Pour seasoned ghee into 9×13-inch baking dish. Ghee should cover the entire bottom of dish.
- Place potato halves in melted seasoned ghee, cut side down. Brush the tops of the potatoes with the seasoned ghee that is pooled between the potatoes halves. Top with a sprinkle of additional sea salt.
- Bake for 35-40 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp.
Notes
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Nutrition
- Serving Size: 1/8 of recipe
- Calories: 164
- Sugar: 2 g
- Sodium: 140 mg
- Fat: 6 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
Tell me, what is your go-to side-dish?
Pin now, make later!
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Bethany @ athletic avocado says
roasted potatoes have been my LIFE SAVER so far on the whole30! Sometime I add them to a breakfast hash, other times to a salad for “croutons”, or with my dinner! These look so delicious and crispy! Need to make ASAP, as I love ranch!
Stacie Hassing says
We love potatoes at my house, especially my hubby! Enjoy and happy Whole30!
Anne says
made these tonight along with baked salmon and steamed broccoli. Hubby said “definetly repeatable!” Absolutely delicious and so easy!
★★★★★
Jessica Beacom says
Hi Anne,
“Definitely repeatable” is music to our ears! Thanks for sharing!
Shannon says
Are these potatoes sliced or halved? The recipe says halved but they looked sliced in the images. Sounds delicious!
Jessica Beacom says
Hi Shannon,
The potatoes in the photos were pretty small and they were halved. However, if you have bigger potatoes you could certainly slice them to lessen the cooking time.
Liz says
I just made these, and they were wonderful!!!!
★★★★★
Jessica Beacom says
Yayyyyyyy!!
Adri says
Hi, can I use avocado oil instead of ghee? I would love to make them soon … Thanks
Stacie Hassing says
That will work!
Linda Chandler says
Where is the ranch seasoning? You write “Place the potato halves cut side down in the ranch seasoned melted ghee in a 9 x 13 baking dish” I don’t see any mention of ranch in the ingredients. I’m confused.
Stacie Hassing says
Hi Linda, there is no ranch in this recipe (although you can use ranch for dipping). The mixture of dried herbs mixed with the melted ghee is what gives the potatoes the delicious ranch flavor. The herbs in this recipe are also what you typically use to make homemade ranch dressing. Hope that helps!
Tammy Carroll says
what is ghee?
Jessica Beacom says
Hi Tammy,
Ghee is essentially clarified butter only it’s a more purified version that removes 99-100% of the milk proteins and lactose leaving behind only pure butter fat. It has a high smoke point which makes it good for roasting or frying and lovely nutty, buttery flavor.
andrea says
can you make these in advance?
Jessica Beacom says
Hi Andrea,
Yes, you can make these ahead of time though they will not be quite as crispy when reheated. To reheat and recover that crispness, we recommend placing them in a single layer on a baking sheet in a 350F oven until heated through.
Andrea says
Thank you!
Dollie says
Hello Ms Stacie and Ms Jessica,
How are y’all ? Hope y’all are doing great. My name is Dollie I live in Sasche TX.. I came across your recipe and your website. I am recovering from anorexia that almost took my life. I am trying to research food that I can eat without being scared of fat or calories. Introducing great flavored with healthy nutrition . This recipe fits that. Do you have any other tips, recipes , or resources that can help me with my recovery? I apologize if this is kinda personal but just reaching out. I found your recipe on Pinterest . Thank you for your time.
Stacie Hassing says
Hi Dollie, thanks for reaching out! We’re glad you found us! All of the recipes on our blog are perfect for your recovery so feel free to browse around and give some a try 🙂
Heather S. says
I made these for a girl’s brunch and everyone raved about them…making them again to have the fridge for breakfast to go with the leftover quiche…they are just delicious.
★★★★★
Stella Chokron says
,Can i make the same recipe without the skin of the potato
Jessica Beacom says
Hi Stella,
I supposed you could though you may get a slightly different result. The bottoms should still be crisp but the tops, unless you flip them over, may be a little dried out. If you try it we’d love to hear how it turned out for you.
Lynn says
Can you use white potatoes instead of baby red? Thanks!
Jessica Beacom says
Hi Lynn,
Yes, you can use white potatoes. I often used the mixed bags of Yukon Gold, Reds and Blue/Purple potatoes with excellent results.
Cynthia says
No white potatoes on whole30
Jessica Beacom says
Hi Cynthia,
The no white potatoes on Whole30 ‘rule’ was actually changed in August 2014 to “include all varieties of potatoes—white, red, Yukon gold, purple, fingerling, baby, sweet potatoes, yams, etc. Feel free to boil, bake, roast, pan-fry, grill, microwave, or steam them, but no store-bought potato chips or restaurant French fries; that’s completely against the spirit of the Whole30.” (Source: https://whole30.com/2013/06/the-official-can-i-have-guide-to-the-whole30/)
Here’s the link to the Official “Can I have guide to Whole30” which explains this change in greater detail.
Kiki says
Hi! I made a variation of this recipe tonight. I used baby gold potatoes and had thyme in my fridge so I used that herb. WOW! They were delicious! My family loved them! Definitely adding to a regular rotation. Thank you!
Jessica Beacom says
Love the addition of fresh thyme – thanks for sharing, Kiki!
Rachael says
These are amazing! Have become a staple in our house even after my Whole30 was up!
★★★★★
M. J. says
Extraordinarily easy, delicious and versatile. We even enjoy them cold or slightly reheated for the resistant starch. Good home fries, too.
★★★★★
Stacie Hassing says
Awesome! So great to hear you enjoyed this recipe. It’s one of my favorites and one I make often!
Joan Robertson says
These were delicious!!! I did mine in a cast iron skillet and then used the remaining ghee in the skillet to cook up a turkey burger and sliced onions. Thank you! Thank you! Thank you!
Jessica Beacom says
Whoa! That sounds amazing!
Crissy says
These potatoes were amazing! Great flavor, crispy and delicious. Can’t wait to make again!
★★★★★
Angela says
Amazing recipe! So easy to pop in the oven while I was making our main dish. My kids really enjoyed as well as the adults! Definitely will be making again.
★★★★★
Stacie Hassing says
That’s so great to hear! Thanks for sharing 🙂
Lisa says
How long should you put the potatoes and if you’re using an air fryer?
Jessica Beacom says
Hi Lisa,
That would be depend on the temperature that you have your air fryer set to. I’m guess that since air frying is like high-heat convection that if you decreased the cooking temp by 25F it would probably take close the amount of time listed in the recipe. Of course, you’ll want to watch them to be sure you’re not overcooking them.
Kris Dalton says
These are a new family favorite!
★★★★★
Bri says
These potatoes have been my go to for years! I’ve made them for several friends and family members and they have been a HUGE hit! I get a text once every few months asking for this recipe. Having something this crunchy, flavorful, and whole30 approved is great to keep in your back pocket. 11/10 Stars!
Jessica Beacom says
Thank you, Bri! We love hearing this. They’re one of our favorites too.
Elizabeth Ann John says
do you use a glass baking dish or a metal baking sheet?
Jessica Beacom says
Either one will work. We’ve used both with great results though it works best to line the metal pan with parchment paper if that’s the route you want to go.