My college roommate Lisa used to make these every Sunday night with whatever potatoes she could find at the discount grocery store. She’d dump a packet of ranch seasoning over them, add way too much butter, and somehow they always turned out perfect. I’ve been making them ever since, though I’ll admit mine never taste quite like hers did.
There’s something about creamy ranch potatoes that just works. Maybe it’s the tangy buttermilk flavor cutting through all that starch, or the way the garlic and herbs get into every crevice. I don’t know. All I know is that when I make these for dinner, there’s never any left.
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The Ranch Connection
So here’s a fun fact I didn’t know until recently—ranch dressing was invented by a plumber in Alaska. Guy named Steve Henson, working on oil rigs in the late 1940s, had to cook for his crew. Apparently they were picky eaters and he needed something to get them to actually eat their vegetables. He mixed up buttermilk, mayo, and whatever herbs he had lying around, and boom—ranch was born.
Later he and his wife Gayle moved to California, bought a dude ranch in Santa Barbara, renamed it Hidden Valley Ranch. Guests at the ranch went crazy for the dressing. Started asking to take jars home. Eventually the Hensons were filling every room of their house with packets of dried seasoning mix, selling them by mail order for 75 cents each.
In 1972 they sold the whole operation to Clorox for eight million dollars. Not bad for something a plumber whipped up to keep hungry workers happy.
Point is, that tangy herb-and-garlic flavor people associate with ranch? It’s been around less than a century but it’s completely taken over. Ranch outsold Italian dressing back in 1992 and hasn’t looked back. It’s on everything now—pizza, wings, chips, apparently even ice cream if you’re into that.
And it’s perfect on potatoes.
What Kind of Potatoes to Use
I’ve tried making this with every kind of potato you can think of. Russets, reds, fingerlings, those purple ones that look cool but don’t taste like much. Here’s what I’ve learned:
Yukon golds are the way to go. They’ve got this naturally buttery, creamy texture and thin skins that get soft when you bake them. The insides stay fluffy and absorb all that ranch flavor. Plus you don’t have to peel them if you don’t want to—I never do.
Red potatoes work fine too. They’re a little waxier, hold their shape better, which some people like. I find them less flavorful than Yukons but they’re cheaper sometimes and I’m not picky.
Russets are what most people use for baked potatoes and fries. They’ll work here but they can get kind of dry and mealy. If you use russets, cut them smaller so they get more of that creamy ranch coating.
Whatever you use, get about two and a half pounds for four people. That sounds like a lot but trust me, these go fast.
The Ranch Situation
You’ve got options here. You can use the powdered Hidden Valley Ranch seasoning packets—that’s the classic move. One packet is about two tablespoons of seasoning. You can also buy the big shaker bottles which have the same powder, just loose.
Or you can make your own ranch mix if you’re feeling ambitious. Dried dill, dried parsley, garlic powder, onion powder, a little salt and pepper. I’ve done it both ways and honestly? The packet tastes better. There’s something in that specific Hidden Valley blend that I can’t quite replicate. Maybe it’s MSG. Probably it’s MSG. Whatever, it works.
Some people use bottled liquid ranch dressing for this. Don’t do that. The heat breaks it down weird and you end up with oily potatoes that taste vaguely ranch-flavored instead of actually ranch-flavored. Stick with the powder.
How I Make Them
Cut your potatoes into chunks. Not too small—maybe an inch and a half, two inches. You want them big enough that they don’t turn to mush but small enough that they cook through in reasonable time.
Toss them in a bowl with some olive oil or melted butter. I use butter because I’m not here to pretend these are health food. Couple tablespoons should do it.
Add your ranch seasoning. Two tablespoons for two and a half pounds of potatoes. More if you really love ranch, less if you’re timid about it. I’m never timid about it.
Here’s the key part—add sour cream. Maybe half a cup. This is what makes them creamy instead of just ranch-flavored roasted potatoes. The sour cream melts into everything as the potatoes bake and creates this tangy, rich coating. Some of it gets a little bit crispy and caramelized on the edges. That’s the good stuff right there.
Throw in some minced garlic if you have it. Fresh is better than powder for this even though the ranch mix already has garlic powder in it. I don’t make the rules, that’s just how it is.
Mix everything together til the potatoes are coated. Your hands work better than a spoon for this. Yeah it’s messy. Deal with it.
Spread them out in a baking dish. Don’t pile them on top of each other or they’ll steam instead of roast. You want them in a single layer, or close to it.
Bake at 400 degrees for about 40 minutes. Maybe 50 if your oven runs cool or your potato chunks are bigger. You’re looking for them to be tender when you poke them with a fork and golden brown on the edges. Some of that sour cream mixture will pool in the bottom of the pan and caramelize—that’s not burning, that’s flavor, leave it alone.
Halfway through I usually give the pan a shake or stir things around a bit so they brown evenly. You don’t have to but it helps.
When they come out of the oven, let them sit for five minutes. The sour cream will thicken up as it cools and cling to the potatoes better. If you dig in right away it’ll be soupy. Still tastes good but the texture’s better if you wait.
Serve them hot. Sprinkle some fresh chives or green onions on top if you’re trying to impress someone. I usually don’t bother.
What to Serve Them With
These go with basically anything. Grilled chicken, pork chops, steak, burgers, meatloaf. I made them with fish once and it was fine. Not my first choice but fine.
They’re good for cookouts because you can make them ahead and reheat them. They’re good for weeknight dinners because they’re easy and don’t require much attention once they’re in the oven. They’re good for potlucks because everyone likes them, even people who claim they don’t like ranch.
Lisa used to eat them straight out of the pan as a meal, standing at the counter. I’ve done that more times than I care to admit.
The thing is, these aren’t fancy. They’re not going to show up on a restaurant menu or win any awards. But they’re the kind of food that makes people happy, that makes them ask for the recipe, that disappears from the table before anything else does.
And sometimes that’s exactly what you need.
What You Need
- 2½ pounds Yukon gold potatoes (or red or russet)
- 3 tablespoons butter, melted (or olive oil)
- 2 tablespoons Hidden Valley Ranch seasoning mix
- ½ cup sour cream
- 2-3 cloves garlic, minced
- Salt and pepper
- Fresh chives or green onions for serving (optional)
How To Make Them
- Heat your oven to 400°F.
- Cut the potatoes into chunks, about 1½ to 2 inches. Leave the skins on if you want, I always do.
- Put the potatoes in a big bowl. Add the melted butter, ranch seasoning, sour cream, and garlic. Add a pinch of salt and some black pepper.
- Mix it all together with your hands til every potato chunk is coated. It’ll look messy and clumpy. That’s fine.
- Dump everything into a 9×13 baking dish or similar. Spread the potatoes out so they’re mostly in one layer, not piled up.
- Bake for 40-50 minutes til the potatoes are tender and the edges are golden brown. Give the pan a shake or a stir about halfway through.
- Let them sit for five minutes when they come out. The sauce will thicken up as it cools.
- Top with chopped chives or green onions if you want. Serve hot.
What You’ll Need Equipment-Wise
A baking dish, a big bowl, and a spoon. Or your hands. Whatever works.
Leftovers
They keep for about three days in the fridge. Reheat them in a 350-degree oven for 15 minutes or so. The microwave works too but they won’t be as crispy. They’re still good cold though, if I’m being honest. I’ve eaten them straight from the fridge for breakfast more than once.
