Crispy Ranch Roasted Potatoes
User Reviews
4.9
48 reviews
Excellent
Crispy Ranch Roasted Potatoes
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🥔🧅🎉 The BEST ranch roasted potatoes you'll ever eat! Tender potatoes seasoned with ranch mix and topped with a CRISPY breadcrumb topping! So DELICIOUS you don't even need a main course!
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Ingredients
- 3 pounds baby red potatoes quartered
- 1 large or extra-large red onion diced into large wedges
- 4 tablespoons olive oil plus more as necessary
- one 1-ounce packet dry ranch salad dressing and seasoning mix divided
- freshly ground black pepper to taste
- 3 tablespoons unsalted butter melted
- ½ cup panko Japanese-style breadcrumbs
- ¼ cup fresh parmesan cheese finely grated
- fresh parsley optional for garnishing
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Instructions
- Preheat oven to 475F (use convection if you have it), line a half-sheet pan with foil if desired for easier cleanup, add the potatoes, evenly drizzle with olive oil, toss with your hands to combine, and flip all potatoes so the cut-side is down.
- Add the onion wedges, evenly spaced throughout the potatoes. Tip - Do not cut these smaller than a 1-inch thick wedge or they will be prone to burning. Try to keep them in a 'stack' of onions rather than individual onion pieces which will also be prone to burning. Evenly drizzle each each onion stack with a touch of olive oil.
- Evenly sprinkle 2/3 of the packet of seasoning mix over the potatoes and onions. It looks like a lot but it's fine.
- Evenly season with pepper.
- Roast for about 25 minutes, or until the potatoes are beginning to turn lightly golden brown on the cut-side-down sides.
- Flip all the potatoes and onions, evenly drizzle with a bit more olive oil if things look at all dry, return to the oven, and roast for about 7 more minutes.
- While the potatoes and onions finish roasting, add the butter to a small skillet and heat over medium-high heat to melt.
- Stir in the panko and the remaining 1/3 packet of ranch mix.
- Remove the sheet pan from the oven, and evenly spoon the panko mixture over the potatoes and onions.
- Return sheet pan and roast for an additional 7 minutes, or until lightly golden browned on top. Keep a very close eye on things at this point so you don't burn the topping. Start checking very closely after 5 minutes.
- Evenly sprinkle with Parmesan, optional parsley, and serve immediately.
Equipments used:
Notes
- Storage: Potatoes are best warm and fresh but will keep airtight in the fridge for up to 5 days, noting that the topping will not stay crunchy.
Nutrition Information
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Serving
1serving
Calories
326kcal
(16%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Cholesterol
15mg
(5%)
Sodium
233mg
(10%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 326kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 15mg | 5% |
| Sodium | 233mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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