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Apr 19, 2017 By Stacie Hassing

Crispy Garlic Ranch Roasted Potatoes

Egg-Free
Gluten-free
Grain-Free
Paleo
Vegetarian
Whole30
Jump to Recipe

You simply can’t beat crispy, garlicky potatoes that are roasted to absolute perfection. Ta die for!

Crispy Garlic Ranch Roasted Potatoes

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.

Crispy Garlic Ranch Roasted Potatoes

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


Crispy Garlic Ranch Roasted Potatoes

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

Crispy Garlic Ranch Roasted Potatoes

It’s time to get cookin’!

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Let's Get Cookin'

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.

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6-8 servings 1x
  • Category: Whole30 | Side-dish
Print Recipe
★★★★★ 5 from 8 reviews

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

  1. Preheat oven to 400°F.
  2. In a small bowl mix together the ghee, dill, parsley or chives, garlic powder, onion powder, salt and pepper.
  3. Pour seasoned ghee into 9×13-inch baking dish. Ghee should cover the entire bottom of dish.
  4. 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.
  5. Bake for 35-40 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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!


This post may contain affiliate links which won’t change your price but will share some commission.

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Bethany @ athletic avocado says

    April 20, 2017 at 3:29 pm

    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!

    Reply
    • Stacie Hassing says

      April 20, 2017 at 5:10 pm

      We love potatoes at my house, especially my hubby! Enjoy and happy Whole30!

      Reply
  2. Anne says

    May 2, 2017 at 9:58 pm

    made these tonight along with baked salmon and steamed broccoli. Hubby said “definetly repeatable!” Absolutely delicious and so easy!

    ★★★★★

    Reply
    • Jessica Beacom says

      May 7, 2017 at 3:14 pm

      Hi Anne,

      “Definitely repeatable” is music to our ears! Thanks for sharing!

      Reply
  3. Shannon says

    June 14, 2017 at 3:17 pm

    Are these potatoes sliced or halved? The recipe says halved but they looked sliced in the images. Sounds delicious!

    Reply
    • Jessica Beacom says

      June 14, 2017 at 9:26 pm

      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.

      Reply
  4. Liz says

    October 7, 2017 at 12:54 am

    I just made these, and they were wonderful!!!!

    ★★★★★

    Reply
    • Jessica Beacom says

      October 10, 2017 at 5:16 pm

      Yayyyyyyy!!

      Reply
  5. Adri says

    October 27, 2017 at 9:29 pm

    Hi, can I use avocado oil instead of ghee? I would love to make them soon … Thanks

    Reply
    • Stacie Hassing says

      November 4, 2017 at 8:09 am

      That will work!

      Reply
  6. Linda Chandler says

    January 12, 2018 at 1:30 pm

    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.

    Reply
    • Stacie Hassing says

      January 12, 2018 at 2:05 pm

      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!

      Reply
  7. Tammy Carroll says

    January 15, 2018 at 9:30 am

    what is ghee?

    Reply
    • Jessica Beacom says

      January 21, 2018 at 3:43 pm

      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.

      Reply
  8. andrea says

    January 17, 2018 at 2:34 pm

    can you make these in advance?

    Reply
    • Jessica Beacom says

      January 21, 2018 at 3:15 pm

      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.

      Reply
      • Andrea says

        January 21, 2018 at 3:18 pm

        Thank you!

        Reply
  9. Dollie says

    February 11, 2018 at 2:53 pm

    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.

    Reply
    • Stacie Hassing says

      March 3, 2018 at 2:25 pm

      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 🙂

      Reply
  10. Heather S. says

    February 11, 2018 at 8:35 pm

    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.

    ★★★★★

    Reply
  11. Stella Chokron says

    February 18, 2018 at 5:23 am

    ,Can i make the same recipe without the skin of the potato

    Reply
    • Jessica Beacom says

      February 19, 2018 at 9:44 pm

      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.

      Reply
  12. Lynn says

    February 19, 2018 at 2:21 pm

    Can you use white potatoes instead of baby red? Thanks!

    Reply
    • Jessica Beacom says

      February 19, 2018 at 9:23 pm

      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.

      Reply
  13. Cynthia says

    April 30, 2018 at 7:00 am

    No white potatoes on whole30

    Reply
    • Jessica Beacom says

      April 30, 2018 at 8:43 pm

      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.

      Reply
  14. Kiki says

    July 16, 2018 at 9:12 pm

    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!

    Reply
    • Jessica Beacom says

      July 19, 2018 at 7:44 am

      Love the addition of fresh thyme – thanks for sharing, Kiki!

      Reply
  15. Rachael says

    October 14, 2018 at 4:24 pm

    These are amazing! Have become a staple in our house even after my Whole30 was up!

    ★★★★★

    Reply
  16. M. J. says

    November 30, 2018 at 2:44 pm

    Extraordinarily easy, delicious and versatile. We even enjoy them cold or slightly reheated for the resistant starch. Good home fries, too.

    ★★★★★

    Reply
    • Stacie Hassing says

      November 30, 2018 at 7:27 pm

      Awesome! So great to hear you enjoyed this recipe. It’s one of my favorites and one I make often!

      Reply
  17. Joan Robertson says

    February 1, 2019 at 10:13 am

    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!

    Reply
    • Jessica Beacom says

      February 4, 2019 at 9:24 am

      Whoa! That sounds amazing!

      Reply
  18. Crissy says

    February 7, 2019 at 2:55 pm

    These potatoes were amazing! Great flavor, crispy and delicious. Can’t wait to make again!

    ★★★★★

    Reply
  19. Angela says

    January 31, 2020 at 6:17 pm

    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.

    ★★★★★

    Reply
    • Stacie Hassing says

      February 1, 2020 at 9:35 am

      That’s so great to hear! Thanks for sharing 🙂

      Reply
  20. Lisa says

    May 16, 2020 at 6:29 pm

    How long should you put the potatoes and if you’re using an air fryer?

    Reply
    • Jessica Beacom says

      May 17, 2020 at 8:27 am

      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.

      Reply
  21. Kris Dalton says

    October 12, 2020 at 3:23 pm

    These are a new family favorite!

    ★★★★★

    Reply
  22. Bri says

    December 29, 2020 at 1:53 pm

    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!

    Reply
    • Jessica Beacom says

      December 30, 2020 at 9:59 am

      Thank you, Bri! We love hearing this. They’re one of our favorites too.

      Reply

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