Crispy Parmesan Ranch Roasted Potatoes
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Crispy Parmesan Ranch Roasted Potatoes – The BEST roasted potatoes you’ll ever eat!! Tender potatoes seasoned with ranch mix and topped with a CRISPY Parmesan breadcrumb topping! So DELICIOUS you don’t even need a main course!!
How Do The Parmesan Ranch Potatoes Taste?
I know this could sound like a bit of a stretch, but these are the best roasted potatoes I’ve ever eaten.
We’re not including sweet potatoes though because that’s like comparing apples and oranges. Totally different flavor profiles.
These potatoes are buttery soft in the middle with slightly chewy exteriors and the crispy-crunchy buttery ranch-flavored breadcrumb topping, along with Parmesan cheese, is a total grand slam.
I literally didn’t need anything else besides these blissful carb-heavy bites of comfort the day I made these. I ate them off the baking sheet and loved every second. No main course needed.
How To Make The Best Potatoes Of Your Life
This recipe is a smidge high maintenance as a roasted potato or vegetable goes because normally I just throw them on a sheet pan and forget about them, but this one does involve a bit of flipping and babysitting but so well worth it!
Add 3 pounds of quartered baby red potatoes and an extra large red onion to a baking sheet, drizzle with olive oil, and sprinkle 2/3 of a packet of dry ranch salad dressing and seasoning mix.
Roast for 25 minutes and flip.
Roast again for 7 minutes.
Roast for 7 more minutes with a topping made from melted butter, panko Japanese-style breadcrumbs, and the remainder of the packet of ranch mix sprinkled over the top. This is where the crispy factor comes in and it’s to-die-for. I could just eat topping. Wish I was kidding.
Sprinkle with Parm, parsley, and indulge in your masterpiece.
What Kind Of Potatoes To Use?
I used baby red potatoes that I quartered and with a few of the bigger ones, I cut them into sixths.
I haven’t experimented with other types of potatoes but Yukon gold or those tri-colored baby potato medleys they sell at Trader Joe’s (if you have one in your area) would also be good options.
You could also use your favorite roasting potato that you have good luck with and enjoy the flavor of.
And at this time in the world, use what you have in your pantry or is available at your grocery store.
Do I Have To Use Panko Breadcrumbs?
Yes you do if you want the crispy factor. Regular breadcrumbs just won’t give you that irresistible crunch.
I have eleven other recipes <— click that that use panko so don’t worry about what you’re going to do with the rest of the box.
- 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
- 1/2 cup panko Japanese-style breadcrumbs
- 1/4 cup fresh parmesan cheese, finely grated
- fresh parsley, optional for garnishing
- 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. 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.
Amount Per Serving: Calories: 326Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 233mgCarbohydrates: 43gFiber: 4gSugar: 4gProtein: 7g
Related Potato Recipes
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Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!
Baked Thick-Cut Seasoned Oven Fries – Learn the secrets to creating restaurant-style oven fries! They’re baked rather than fried so you can have extra!
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