Original Ranch Roasted Potatoes

Original Ranch Roasted Potatoes


"So easy and so delicious, red potato quarters are tossed with Hidden Valley® Original Ranch® Salad Dressing & Seasoning and roasted until brown and crisp."


50 m servings 225 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Place potatoes in a gallon-size Glad(R) Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.
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  1. 36 Ratings


was really quick and easy. seemed a little dry half way through baking process, so I melted about 1/4 butter and drizzled it on them after stirring them around so they wouldn't stick. my famil...

perfect potatoes every time. however i used combo of canola oil and olive oil instead of veggie oil...definitely solved the dry issue

Original Ranch Roasted Potatoes is delicious! I actually used olive oil instead of vegetable oil and the results were amazing. I'm planning on taking this to the in-law's house for our big Thank...

This is a great basic recipe. It's so versatile you can doctor it almost any way with spices of your choice. Here is what I did. I used 1/4 cup of Canola oil because that's what I had on hand. I...

I think that if you cut the potatoes smaller, like bite sized, it would be better. I quartered my potatoes and found that it still had a big potato flavor that was kind of bland. I also had to...

I loved this one the only change I made was I used sweet potato's instead and it was so good

I like to use a homemade ranch dressing mix to keep the sodium lower. If you don't have red potatoes, you can also use baking potatoes. Just cut them in half and then cut them into wedges (think...

Yummy, simple, tasty...I love those three words, and they describe this recipe quite well. I agree with another person who posted though...olive oil and canola oil instead of veggie oil.

Mine seemed to get a little burned/black. But I think that was me; our oven is a little unpredictable when it gets over 400. I think I will try this again at a slightly lower temp with a longe...